Saturday, May 27, 2017

Classic Pasta Salad

While I know pasta salad is pretty much a staple that everyone knows how to make, I just wanted to share my version of it. The great thing about pasta salad is you can throw whatever you want in it to suit your own tastes. I have made it before with chunks of cheddar instead of the feta, or sometimes black olives instead of green. However this recipe is my favorite combination!

I really wanted to use whole grain pasta in this dish this time but that got vetoed by Frank- but you could totally do that to make this healthier! I look forward to eating this all week for lunch, maybe even with a little grilled chicken tossed on top. 

Sometimes the simplest recipes are the best. 

I hope you all have a fun and safe Memorial Day Weekend! Welcome, summer!

Keep Reading for the Recipe!


1 package of Good Seasons Italian Dressing Mix (prepared according to package- you will need vinegar and oil)
1 pound garden rotini pasta (Or a healthier alternative- whole wheat rotini)
1/2 a package of turkey pepperoni, quartered 
1/4 cup green olives, sliced
1/2 a pint of cherry or grape tomatoes, quartered
1/4 cup sliced green onions
4 oz crumbled feta cheese


1. Make the Italian dressing according to the package a inn advance as you can to let the flavors blend, if possible. I didn't this time and made it only an hour before, but it still turned out good.
2. Boil the pasta according to package instructions. Rinse with very cold water in a colander in the sink until pasta is cooled. Shake and drain and put into a large bowl.
3. While the pasta is boiling, slice the pepperoni, olives, tomatoes and onions. 
4. Top the cooled pasta with the sliced meat and veggies. Pour about half of the Italian dressing on top. Toss gently until well combined. Place in a large Tupperware and chill for a couple of hours.
5. Just before serving top with the remaining dressing and toss. I save a little bit of dressing to drizzle over leftovers, if needed as well.

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