1/2 cup carrots, shredded
1/4 cup fresh basil, chopped
Dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Optional:
1/2 cup feta cheese, crumbled
1/4 cup grated Parmesan cheese
Instructions
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
Drain the pasta and rinse with cold water to stop the cooking process. This also helps in cooling the pasta quickly for the salad.
2. Prepare the Vegetables:
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