Summer Vegetable Pasta Salad with Bone Broth

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Servings 4
Recipe Ingredients:
  • 1 pound conchiglie (shell) pasta (or any other variety)
  • 3 cups Pacific Foods Organic Chicken Bone Broth
  • 1 cup cherry tomato halves
  • 1 cucumber diced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1/4 cup fresh basil roughly chopped
  • 1/4 cup fresh parsley roughly chopped
  • 4 tbsp. olive oil
  • 2 tbsp. red wine vinegar
  • 1 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1 clove garlic minced
  • 1/2 cup crumbled feta cheese
  • Add Pacific Foods Organic Chicken Bone Broth to a large stockpot and bring to a boil. Add pasta, reduce heat to a simmer, and cook pasta until al dente according to package directions.
  • Drain pasta and add to a large bowl. Let pasta cool for 15-20 minutes.
  • While pasta cooks and cools, chop fresh vegetables (cherry tomatoes, cucumber, bell peppers) and set aside.
  • Prepare dressing for pasta salad: combine olive oil, red wine vinegar, dried herbs, and garlic. Whisk to combine.
  • Add diced vegetables and fresh herbs to pasta.
  • Drizzle pasta with dressing and stir to combine.
  • Top pasta salad with feta cheese and stir to combine.
  • Serve pasta immediately or chill before serving.