Wondering what to do with rainbow pasta? Here’s a super simple chilled pasta salad that lets the beauty of rainbow pasta shine.
Normally I would add a ton of herbs and veggies to pasta but I found this gorgeous rainbow pasta and I didn’t want anything to detract from its beauty. I’ve been spending a lot of virtual time on the Amalfi Coast recently (my mom and I are addicted to Nicki Positano’s YouTube channel, The Positano Diaries) and one thing that always strikes me is how simple so many Italian dishes are. So I thought, why not just make an easy lemony pasta!
Rainbow Pasta Salad
1 pound rainbow pasta, uncooked
Lemon dressing, recipe follows
8 oz feta cheese
1/4 cup pine nuts
- Cook pasta according to package directions.
- While pasta is cooking, whisk together lemon dressing (see below).
- When pasta is cooked al dente, drain and immediately toss with half of the lemon dressing. Let cool for about twenty minutes, then toss with feta cheese and pine nuts. Chill until ready to serve, then toss with remaining dressing.
Zest from one large lemon
1/4 lemon juice (one large or two small lemons)
1/4 extra virgin olive oil
- Zest and juice lemons. Slowly whisk in olive oil. Season to taste with salt and pepper.
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