How to Make Summer Pasta Salad

מצרכים

• For Vinaigrette:
• 1 medium sweet onion, diced
• ⅔ cup sherry vinegar
• Zest and juice of 1 lemon
• 2 ½ tsp kosher salt
• 2 tsp ground black pepper
• 1tbl mustard seeds
• 1 tsp coriander seed
• Salad and Assembly:
• 1lb Dried Ditalini
• ¾ Cup extra virgin olive oil
• 1 pint cherry tomatoes, halved
• 1 ½ Cups seedless cucumber, diced
• 4-5 sprigs dill, fronds only
• 1 small bunch Italian Parsley leaves, chopped
• 1 cup toasted almonds, chopped
• 10oz Feta, crumbled

אופן ההכנה

1. STEP 1
2. Over medium heat, toast mustard and coriander seeds in a small skillet. Set aside.
3. STEP 2
4. For vinaigrette: Combine all vinaigrette ingredients (including reserved toasted seeds) in a small bowl. Set aside and allow to marinate for at least 10 minutes or up to an hour.
5. STEP 3
6. Meanwhile, In a large pot, bring 4 qt of water with 1-2 tbl salt to a boil and cook pasta according to package instructions until al dente. Drain pasta and place in a large mixing bowl.
7. STEP 4
8. While pasta is still hot, add vinaigrette and olive oil. Once pasta has cooled to room temperature, add remaining ingredients and mix to combine thoroughly. Season with salt, pepper, and more olive oil as needed. Place into large serving bowl, cover, and chill for at least an hour before serving.