Wednesday, May 9, 2012


Getting my summer recipes ready.
Not quite summer yet but I thought ... Why not!
With Lemon Herb Roasted Chicken in the oven, this is a great light side for it.
Going light tonight!

You can never wrong with this pasta salad, with the summer heat, you don't want to use Mayo. Unless you don't like your guests. LOL! ;)
This salad is best prepared the night before.
This is best paired with anything that you grill or just a simple roasted chicken.
Great for picnics, bbq grillin' with friends or family, or just for a light lunch .
Best served chilled.


Pasta Salad

1 pound Rotini or Penne (Piccolini) pasta cooked according to package directions
1 pint grape tomatoes (substitute with any other tomatoes diced)
1 cup diced English/Hothouse cucumber
1/3 cup red onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3/4 cup Kalamata olives
1/2 cup banana peppers (optional)
1-1/2 cups diced or crumbled feta cheese


1 cup olive oil
3/4 cup balsamic vinegar
2 tsp Italian dried seasoning
1-1/2 teaspoons freshly ground black pepper
1/2 teaspoon salt (optional - add to taste)

  • In a large bowl combine olive oil, balsamic vinegar, italian seasoning, and salt. Whisk to combine. If you have a salad shaker the better.
  • In a another large bowl, combine cooked pasta, tomatoes, cucumber, red onions, bell peppers, green onions, olives, feta cheese and banana peppers.
  • Divide dressing into 2, saving 1/2 in the refrigerator .
  • Toss the pasta salad with the rest of the dressing until fully coated.
  • Cover, and keep refrigerated overnight.
  • Before serving, toss the salad with the remaining dressing.

Serves: 4-6

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