Zesty Pasta Salad
 
Serves 6
Ingredients
  • ⅓ cup red wine vinegar or Champagne vinegar
  • 3 tablespoons sliced shallots
  • 2 tablespoons plus 1½ teaspoons kosher salt, divided
  • 1½ teaspoons granulated sugar
  • 1 teaspoon chopped garlic
  • ½ teaspoon ground black pepper
  • ¾ cup chopped fresh parsley leaves, divided
  • 1 tablespoon whole-grain mustard
  • 1⅓ cups extra-virgin olive oil
  • 1 (12-ounce) box multicolor rotini pasta
  • 1 summer squash, halved lengthwise and cut into ½-inch pieces
  • 1 red bell pepper, seeded, halved, and cut into ½-inch pieces
  • ½ seedless English cucumber, halved lengthwise and cut into ½-inch pieces
  • 1 cup cubed feta*
  • ½ cup kalamata olives, halved
  • ½ cup chopped fresh dill
  • ¼ cup sliced pepperoncini
Instructions
  1. In a small bowl, combine vinegar, shallots, 1½ teaspoons salt, sugar, garlic, and black pepper. Let sit for 10 minutes.
  2. Transfer mixture to the work bowl of a food processor; pulse until finely chopped. Add ¼ cup parsley and mustard; pulse until combined. With processor running, pour olive oil through food chute in a slow, steady stream until combined. Refrigerate until ready to use.
  3. Fill a large stockpot with water, and bring to a boil over high heat. Add pasta and remaining 2 tablespoons salt; cook for 6 minutes. Add squash and bell pepper; cook for 2 minutes. Drain and rinse with cold water.
  4. Transfer to a large bowl. Stir in cucumber, feta, olives, dill, pepperoncini, and remaining ½ cup parsley. Fold in half of dressing. Cover and refrigerate until ready to eat. Serve with extra dressing.
Notes
*We used whole brick feta, as it holds its shape better than crumbled feta.

Make pasta salad ahead so that it can absorb dressing nicely. If serving in an alfresco setting, bring extra dressing in a cooler.
Recipe by Victoria at https://victoriamag.com/zesty-pasta-salad/