Mediterranean Style Pasta Salad

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!

~Stephanie

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

1. Cook pasta according to package directions. Chop vegetables while pasta cooks.
2. Once pasta is al dente, drain and do not rinse. Add dressing into pasta while it is still hot.
3. Carefully mix vegetables, basil and cheese into pasta.
4. Cover and refrigerate until chilled.
5. Add more dressing to taste.