| Directions |
- Cook corkscrew noodles according to package directions.
- Drain and rinse with cold water.
- In a medium bowl, whisk together the lemon juice, mustard, salt and pepper.
- Whisk in oil until thickened.
- Whisk in yogurt.
- Add grape tomatoes, feta cheese, green onions and tarragon to the noodles.
- Add the dressing and toss.
- Serve immediately or cover and refrigerate for 2-24 hours.
- Salt and pepper to taste.
|
|
|
Prep Time: 15 minutes Cook Time: 10 minutes Container: large serving bowl, medium mixing bowl, stock pot Servings: 10
| | Ingredients | - | | 8 ounces corkscrew noodles or macaroni noodles |
- | | 4 ounces tomato and basil feta cheese - chunked |
- | | 8 ounces grape tomatoes - cut in half |
- | | 2 green onions - chopped |
- | | 1 tablespoon fresh tarragon - chopped or 1/2 teaspoon of dried |
- | | lemon juice |
- | | mustard |
- | | oil |
- | | yogurt |
- | | DRESSING: |
- | | 1/4 cup lemon juice |
- | | 1 tablespoon Dijon mustard |
- | | 1 teaspoon kosher salt |
- | | 1/3 cup olive oil |
- | | 4 ounces plain yogurt |
- | | pepper, to taste |
|
| |