Mediterranean pasta salad
We've got your perfect July 4th barbecue side dish selection.
Pasta salads are not all macaroni! This capellini-based salad is a great summer treat. It's a great side, especially for a BBQ, but could also serve as an entree.
Plus check out my food hack on how to cook pasta in just 60 seconds.
- 1 pound dry capellini
- 1 cup cucumber, sliced and quartered
- 2 cups sliced cherry tomatoes
- 1/4 cup chopped parsley
- 1/4 cup crumbled goat cheese
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon champagne vinegar
- 1/2 teaspoon lemon juice
- Sea salt
- Cracked black pepper
Cook the capellini per the package instructions (or follow the directions in the video).
Strain the pasta but do not rinse it! (Click here for a very good reason why you should never rinse pasta.)
Whisk together the EVOO, vinegar and lemon juice.
In a large mixing bowl, toss the pasta with the dressing. Let the pasta cool for 15 minutes.
Add in the vegetables and mix until all items are coated.
Top with the goat cheese and parsley.
Chill in the fridge for an hour before serving. Enjoy!