Summer Pasta Salad

By spend with pennies

Ingredients

8 ounces rotini
½ cup thinly sliced red onion
1 yellow bell pepper (diced)
1 small zucchini (diced)
1 cup grape tomatoes (halved)
¾ cup julienned carrots
1 corn on the cob (grilled with kernels removed)
½ cup sliced radishes
½ cup crumbled feta cheese
2 tablespoons fresh herbs (any combination of dill, basil, parsley, or cilantro)
½ cup vegetable oil (or olive oil)
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon granulated sugar
½ teaspoon dried oregano
½ teaspoon garlic powder
salt and black pepper (to taste)

Prep Time20mins
Cook Time15mins
Servings8

Instructions

Cook pasta al dente according to package directions. Drain and run under cold water to stop cooking.

Combine vegetable oil, vinegar, mustard, sugar, oregano, garlic powder, salt, and pepper in a mason jar and shake well to combine.

Combine pasta, onion, bell pepper, zucchini, tomatoes, carrots, corn, radishes, and feta in a large bowl. Toss to combine. Top with additional feta cheese and herbs if desired.