Confetti Pasta Salad with Texas Tarragon Vinaigrette
Colorful pasta salad with tomatoes, spinach, dill, feta, and a bright Texas tarragon vinaigrette.
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
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Cook pasta and drain. Toss pasta with all ingredients. Serve immediately or chill. 8 servings.
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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.
