Pasta salad season is BAAACK! I made this a few weeks ago and it was really good so I whipped up another batch for our memorial day BBQ last weekend. It’s super colorful and flavorful and a little healthier than those pasta salads made with mayonnaise and eggs. I basically raided the Whole Foods antipasto bar and then added it all together with veggies, feta cheese & a delicious vinaigrette.
I was using quinoa pasta for this and I was so scared to overcook it that I think I took it out a little early so the pasta was slightly undercooked but the deliciousness in the rest of the salad made up for it, and you’re not going to do that so let’s pretend it never happened…
It’s kind of bothering me how it looks like there is a pound of feta on top of the salad in these photos, I swear I didn’t put that much on! Oh well, too much feta is a problem I don’t mind having. When I get feta on my salad at restaurants, they always have this super soft creamy crumbled feta but whenever I buy it in the store, it’s so much harder with larger chunks. Any favorite brands out there that makes a softer crumbled feta?
Ok, so I didn’t write specific ingredient amounts for this because it was just obnoxious to try to measure things like onions and chopped peppers but the good thing is that quantities don’t really matter. Put in as much or as little as you like! Here’s what the salad includes:
• Tri-Colored pasta (cooked and then shocked under cold water & drained)
• Sliced sun-dried tomatoes in oil (the ones I used came with roasted garlic)
• Finely diced red onion
• Diced multi-colored peppers (red, orange, yellow, green)
• Chopped marinated artichokes
• Crumbled feta cheese
• Your favorite vinaigrette dressing (I made one with balsamic, olive oil, mustard, salt, pepper & maple syrup)
The perfect summer salad to bring to a cookout or serve on a weeknight alongside some grilled chicken or burgers 🙂
Hope you all have a great weekend!
WHAT MAKES ME HAPPY:
My summer container plantings.
We don’t really have any land to use for gardening so I do everything in containers and they always work out really well. I got all of my summer plantings done this weekend, it feels good to get them done. I did 3 containers of flowers, 1 container of peppers, 1 container of mint (because it always takes over everything anyways) and then another container with basil, chives & parsley. Can’t wait to get some ripe juicy tomatoes so we can enjoy some of that fresh basil! I also want to make up a big batch of iced tea with fresh mint! yum!