If I could live on pasta salad, I would. I practically do in the summer. There are weeks when I eat it for lunch, dinner and all the snacks in between. Sometimes even without a bowl, just straight from the fridge with a fork. It’s ok, my roommate doesn’t judge because she does the same thing with hers. There is a pasta salad obsession in this house.
The fun thing about pasta salad is that everyone has their own variation. Oddly enough I didn’t used to like pasta salad because I don’t like salad dressings. My parents spoiled me though, and they would go very light on the dressing so I could enjoy it too and would add more dressing to their own bowls. Thanks parentals 🙂 I still won’t eat macaroni or potato salad though…too much mayo and mustard and pickles…yuck.
My version of pasta salad is a Mediterranean style, with fresh basil and tomatoes, Kalamata olives and feta cheese. I like to use either tri-color rotini pasta or whole wheat rotini…those kinds have more flavor than the normal white pastas. But of course, any kind will do. As for the dressing I usually go with Zesty Italian, fat free because I can eat an entire bowl of this in under 48 hours.
This is perfect for BBQs this summer and is quick to whip up. It’s my go-to for potlucks and I know it will be making an appearance for the 4th of July. How do you all make your pasta salad? Happy Friday!
Mediterranean Style Pasta Salad
- 16 oz rotini (whole wheat or tri-color preferably)
- 1 cup halved cherry tomatoes
- 1 cucumber, peeled and diced
- 1/3 cup pitted and halved Kalamata olives
- 1 can (14 oz) chick peas, rinsed
- 5 leaves fresh basil
- 4 oz feta cheese
- 1 cup Zesty Italian dressing
- Cook pasta according to package directions. Chop vegetables while pasta cooks.
- Once pasta is al dente, drain and do not rinse. Add dressing into pasta while it is still hot.
- Carefully mix vegetables, basil and cheese into pasta.
- Cover and refrigerate until chilled.
- Add more dressing to taste.