Summer Garden Pasta Salad
Recipe and photos by @annie_siegfried
Ingredients
Salad Base
- 16 oz pasta of choice (flag-shaped for festive holidays, or any short pasta for everyday use), cooked and cooled
- 4 cups fresh arugula
- 8 medium radishes, thinly sliced
- 2 green bell peppers, diced
- 2 cups cherry tomatoes, halved
- 12 oz fresh mozzarella (optional: cut into star shapes using a small cookie cutter for added flair)
Dressing
- 10 oz La Terra Fina Spinach & Parmesan Dip & Spread made with Greek Yogurt
- 1/2 cup fresh lemon juice
- 4 tbsp red wine vinegar
- 1/2 cup extra virgin olive oil
- 2 tsp Italian seasoning
- 2 tsp grainy Dijon mustard
Instructions
- In a large mixing bowl, combine the cooked pasta, arugula, radishes, bell peppers, and cherry tomatoes.
- In a separate bowl, whisk together the La Terra Fina dip, lemon juice, red wine vinegar, olive oil, Italian seasoning, and mustard until smooth and well combined.
- Pour the dressing over the salad and toss gently to coat.
- Top with mozzarella just before serving.