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Ingredients
12 Ounces egg noodles
8 Ounces snow peas, halved
1 Pint cherry tomatoes, halved
1 Large orange bell pepper, cored, seeded, cut into 1" x 1/4" strips
1 Cup crumbled feta cheese
1 Onion, thinly sliced
1/2 Cup basil leaves, thinly sliced
Vinaigrette
1/4 Cup white vinegar
2 Teaspoons Dijon mustard
1 Teaspoon sugar
3/4 Teaspoon salt
1/4 Teaspoon pepper
1/3 Cup olive oil
Instructions
Bring a pot of salted water to a boil. Add noodles; cook 6 minutes or to al dente. Add peas during last minute. Drain, rinse in cold water. Drain again. Place tomatoes, pepper strips, feta and onion in a bowl.
Vinaigrette - Whisk together vinegar, mustard, sugar, salt and pepper. Add oil until blended. Add pasta with peas and vinaigrette to bowl, toss to combine. Scatter basil over salad, stir. Refrigerate until serving.