Honestly, I simply love pasta salads when it gets hot outside and moving to Vegas will definitly increase the amount of salads I make. Plus, my pearl couscous was calling my name when I opened the pantry door, so here it is a simple basic pasta salad that will make your tastebuds dance.
This is a salad that came together on a whim but was so good I had to share this recipe. It's one of the beautifully basic dishes that is full of flavor with pops of freshness and the addition of the pearl couscous adds a little pizazz.
Dressing:
1 teaspoon dijon mustard
1/4 cup red wine vinegar
3 teaspoons honey or 100% maple syrup
1 lemon, zest, and juice
1/2 teaspoon salt
1/8 teaspoon black pepper
3/4 cup extra virgin olive oil
Salad:
1 cup pearl couscous
1/4 cup red onion, finely diced
1 English cucumber, finely diced
1 pint cherry tomatoes, cut in half
4 oz feta cheese, crumbled or small cubes
1/2 cup parsley, finely chopped
1/2 cup slivered almonds (optional)
To a large mixing bowl, add the dijon, vinegar, honey, lemon zest, lemon juice, salt, and pepper. Mix until vinegar and dijon are combined. Slowly add in the olive oil while whisking until the dressing has emulsified. Set aside.
To a medium-sized pot with a tight-fitting lid, add 1 1/4 cup water and 1 teaspoon salt, and bring to a boil. Add the couscous. Reduce to a light simmer and place the lid tightly on the pot. Let cook for 8 minutes. Remove from the heat. Let stand for two minutes. At the same time, the couscous is cooking, prep the remaining ingredients for the pasta salad.
Add the hot couscous to the dressing and mix. Let stand for 10 minutes in the refrigerator.
Add the remaining salad ingredients, toss and chill for 1 hour.
This salad will keep for up to 4 days in the refrigerator. If you need to refresh the salad add a teaspoon of hot water and toss.
Welcome to my kitchen.
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