Radiatore Pasta Salad with Creamy Vinaigrette
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Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 12 oz bag radiatore pasta (can substitute with fusilli)
  • 1 C cherry tomatoes, halved
  • ½ C kalamata olives, pitted and halved
  • ½ C feta cheese, crumbled
  • ¼ C fresh basil, chiffonade
  • kosher salt and cracked pepper to taste
For the Creamy Vinaigrette:
  • 2 Tbsp dijon mustard
  • 2 Tbsp 0% greek yogurt
  • ¼ C red wine vinegar
  • 2 Tbsp honey
  • ⅓ C good quality olive oil
  • 2 cloves garlic chopped
** May have extra dressing
Instructions
  1. Boil pasta in a large pan of salted water for approx 10 minutes until a dente.
  2. While pasta is boiling add all vinaigrette ingredients except for olive oil into a blender. Pulse until combined. Slowly drizzle olive oil into blender while its running. Set aside.
  3. Remove boiling pasta from heat and drain. Rinse with cold water to cool.
  4. Add pasta to a large bowl. Add tomatoes, olives, feta and basil, top with half of vinaigrette. Gently stir to combine. Add desired amount of remaining vinaigrette. Season with S&P to taste. Serve immediately or cover with plastic wrap and store in the fridge until ready to serve. Toss with additional dressing before serving if needed.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/radiatore-pasta-salad-with-creamy-vinaigrette/