Tomato Corn Feta Pasta Salad with Salsa Verde

It’s pasta salad season!! You can use any kind of pasta you want but I love the campanelle pasta, they are like little bells. I paired this with a bright herby salsa verde, cherry tomatoes, crispy cucumbers, a little sweet corn and salty feta. It’s great warm, cold or room temperature. Perfect for any backyard activities this weekend!!

Ingredients

• 1 lb. campanelle pasta
• 1 pint cherry tomatoes, quartered
• 2 cups corn, roasted or sauteed
• 1/2 English cucumber, large dice
• 1 cup feta, large dice or crumbles
• 1 bunch parsley
• 1 bunch cilantro
• 3-4 garlic cloves, peeled and minced
• 2 tbsp. honey
• 1 tbsp. shallot
• 1 lemon juiced
• 3/4 cup olive oil
• salt and black pepper

Directions

Bring a large pot of salted water to a boil. Cook the pasta until al dente.

Rinse the pasta with water to cool down, pour into a large mixing bowl. Add in the tomatoes, corn, cucumbers, and feta. Stir until combined.

In a food processor or blender add the parsley, cilantro, garlic, shallot, honey, and lemon juice and with the motor running add the olive oil until it all starts coming together to a smooth sauce. Scrape down the sides, season with salt and pepper and pour over the pasta salad. Mix it all up and serve in a large serving bowl!!