Prep time 5 min.

Cook time 15 min.


8 oz. dry multigrain or regular rotini pasta

1/4 cup slivered almonds

1 red bell pepper, chopped

3/4 cup chopped cucumber

1/4 cup finely chopped red onion

1/4 cup chopped fresh basil or parsley 

1 cup College Inn® Reduced Sodium Garden Vegetable Broth, divided 

1/4 cup fresh lemon juice (about 2 lemons)

2 Tbsp. Dijon mustard 

1 clove garlic, minced

1/2 tsp. black pepper

1/2 cup crumbled feta or goat cheese 


  1. Cook pasta according to package directions; drain. Place pasta on foil or a baking sheet to cool at least 10 minutes.

  2. Meanwhile, heat a small skillet over medium-high heat. Add nuts, cook 2 minutes or until light golden brown, stirring frequently. Immediately remove from heat and place nuts in a large serving bowl. Add red bell pepper, cucumber and onion to nuts in bowl.

  3. In a small bowl, whisk together broth, lemon juice, mustard, garlic and black pepper until well blended.

  4. Add pasta to vegetables; add 1 cup vinaigrette and toss to coat thoroughly. Reserve remaining vinaigrette to add to salad, as needed, if salad is not served right away. Sprinkle salad with feta before serving.

TIP:  For extra lemon flavor, add zest of 1 lemon in Step 3.

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