Summer Pasta Salad

Prep: 20 minutes • Serves: 12

1 box (16 ounces) Best Yet® rotini
2 tablespoons Best Yet® Dijon mustard
1 tablespoon Best Yet® distilled white vinegar
1 teaspoon Best Yet® iodized salt
1 teaspoon Best Yet® black pepper
3/4 cup Best Yet® extra virgin olive oil
2 cups Best Yet® crumbled feta cheese
1 cup chopped zucchini
1 cup quartered cherry tomatoes
Chopped fresh basil for garnish (optional)

1.Prepare pasta as label directs; drain and rinse with cold water.

2.In large bowl, whisk mustard, vinegar, salt and pepper; whisking constantly, slowly drizzle in oil until emulsified. Makes about 1 cup.

3.Add cheese, zucchini, tomatoes and pasta to mustard mixture; toss. Makes about 9 cups.

4.Serve pasta salad garnished with basil, if desired.

Approximate nutritional values per serving (3/4 cup):
334 Calories, 20g Fat (6g Saturated), 22mg Cholesterol, 485mg Sodium,
31g Carbohydrates, 2g Fiber, 4g Sugars, 0g Added Sugars, 8g Protein