 | | 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.
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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 |
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