Confetti Pasta Salad w/ Lemon Vinaigrette

Prep: 20 min.

This salad tastes great the minute it's made but will become more strongly flavored if allowed to chill a few hours before serving. When making ahead, add the cheese just before serving.

Yield: Makes 4 to 6 servings

Ingredients:

• 8 ounces uncooked small shell pasta
• 1 pint grape tomatoes, halved
• 2 cups coarsely chopped fresh spinach
• 1 yellow bell pepper, chopped
• 1/4 cup finely chopped red onion
• 3 tablespoons chopped fresh dill Fresh Lemon Vinaigrette
• 1 (4-ounce) package crumbled feta cheese

Preparation:

Cook pasta according to package directions; drain. Toss pasta with tomatoes and remaining ingredients. Serve immediately, or cover and chill up to 8 hours.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1108338

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Fresh Lemon Vinaigrette

Yield: Makes about 3/4 cup

Also recipe goes with Lemon-Basil Shrimp Salad

Ingredients:

• 1/4 cup fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 large garlic clove, pressed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup vegetable oil

Preparation:

Whisk together first 5 ingredients.

Gradually add oil in a slow, steady stream, whisking until blended.

Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before serving.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1108206