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.




  • 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.

  • 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, (3 g saturated fat, 2 g polyunsaturated fat, 10 g monounsaturated fat), 4 mg cholesterol, 273 mg sodium, 20 g carbohydrates, 2 g fiber, 3 g sugar, 5 g protein.