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


Ingredient Checklist


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.

  • 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; total fat 15g; saturated fat 3g; polyunsaturated fat 2g; monounsaturated fat 10g; cholesterol 4mg; sodium 273mg; potassium 201mg; carbohydrates 20g; fiber 2g; sugar 3g; protein 5g; trans fatty acidg; vitamin a 158IU; vitamin c 17mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 78mcg; vitamin b12mcg; calcium 47mg; iron 1mg.