Make your next potluck a breeze with this make-ahead pasta salad. Marinated vegetables and orzo for the pasta will make it stand out from the crowd.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

hands-on:
15 mins
total:
1 day 15 mins
Servings:
8
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions. Drain and rinse with cold water; drain again. Place in a large bowl. Toss with 2 tablespoons of the oil. Chill, covered, up to 24 hours.

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  • Meanwhile, remove zest from one lemon. Juice both lemons. In a large bowl whisk together lemon zest and juice, remaining oil, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and half the herbs. (Wrap and chill remaining herbs until needed). Add cucumber; mash lightly with a potato masher to release juices. Add asparagus, cauliflower, radishes, and onion. Toss to coat. Chill, covered, up to 24 hours.

  • Add pasta to vegetables. Toss to coat. Top with feta and remaining herbs. Serves 8.

Nutrition Facts

229 calories; fat 15g; cholesterol 4mg; saturated fat 3g; carbohydrates 20g; mono fat 10g; poly fat 2g; insoluble fiber 2g; sugars 3g; protein 5g; vitamin a 158.1IU; vitamin c 17.4mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.9mg; vitamin b6 0.1mg; folate 78.5mcg; vitamin b12 0.1mcg; sodium 273mg; potassium 201mg; calcium 47mg; iron 1.3mg.
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