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Confetti Pasta Salad with Texas Tarragon Vinaigrette

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Colorful pasta salad with tomatoes, spinach, dill, feta, and a bright Texas tarragon vinaigrette.
SERVINGS: 8 servings
RECIPE CATEGORY: Salads

Ingredients
  

  • 8 ounces uncooked shell pasta
  • 1 pint small cherry tomatoes
  • 2 cups coarsely chopped fresh spinach
  • 1 yellow bell pepper, chopped
  • ¼ cup finely chopped red onion
  • 3 tablespoons chopped fresh dill
  • 4 ounces crumbled feta cheese
Texas Tarragon Vinaigrette
  • ¼ cup Texas Tarragon Vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, pressed
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup vegetable oil
  • 1 tablespoon finely chopped Mexican Mint Marigold (optional)

Instructions
 

  1. Cook pasta and drain. Toss pasta with all ingredients. Serve immediately or chill. 8 servings.
  2. Texas Tarragon Vinaigrette: Whisk together vinegar, Dijon, garlic, salt, and pepper. Gradually add oil in a slow, steady stream, whisking until blended. (To prepare ahead, store in refrigerator up to one week; bring to room temperature and whisk before serving.)

Notes

Adapted from a Southern Living recipe.
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