Cellentani Pasta Salad
Discover the ultimate Cellentani Pasta Salad recipe! Packed with fresh veggies, creamy cheese, and a tangy dressing, it’s perfect for any occasion.
Ingredients
- 12 oz cellentani pasta
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ½ cup red onion thinly sliced
- 1 cup feta cheese crumbled
- ½ cup Kalamata olives optional
- ¼ cup olive oil
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- In a large mixing bowl, combine pasta, vegetables, and feta cheese.
- Drizzle the dressing over the salad and toss gently to combine.
- Refrigerate for at least 30 minutes before serving.
Notes
- Pasta Choice: While cellentani pasta is ideal due to its spiral shape and ridged texture, you can substitute it with rotini, fusilli, or penne if unavailable.
- Dressing Adjustments: Feel free to adjust the olive oil and lemon juice ratio to suit your taste. For a creamier salad, add a dollop of Greek yogurt or mayonnaise to the dressing.
- Make It Ahead: This pasta salad tastes even better after a few hours in the fridge as the flavors meld together. Prepare it a day ahead for the best results.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of olive oil or fresh dressing before serving if the salad seems dry.
- Dietary Modifications: To make this recipe vegan, replace feta cheese with a plant-based alternative or simply omit it. For a gluten-free version, use gluten-free pasta.
- Additional Add-Ons: Consider adding grilled chicken, shrimp, or tofu for a protein boost. Fresh herbs like dill, parsley, or basil enhance the flavor and freshness.