Madigan made… a simple summertime side dish idea.
I know that last week I told you that nothing says ‘summer’ like hydrangeas. Well, I want to amend that statement a little.
Correction: Hydrangeas look like summer. BUT a garden-fresh pasta salad tastes like summer.
When I was growing up, my mom frequently made a veggie-packed feta pasta salad for big picnics or barbeques… or really, any warm weather occasion! Pasta salad is perfect for entertaining because it can feed a crowd and can be made far in advance. In fact, I think that the longer it sits, the more seasoned and flavorful it becomes.
And let’s not forget the best part of the pasta salad… the leftovers. (IF you are lucky enough to have any left behind!)
Here is my version of a summer pasta salad… inspired loosely by my mom’s salad and other feta and veggie pasta salads I’ve found over the years. I made it recently when we had company for Father’s Day weekend.
Ingredients and recipe for rotini and veggie pasta salad:
- 3-4 cups rotini pasta, cooked and cooled
- 1 cup cucumber, chopped
- 3 green onions, chopped
- 3 plum tomatoes, diced (or 2/3 pint of cherry tomatoes, sliced)
- 1/2 cup celery, chopped
- 1/2 cup black olives, pitted and diced
- 10-12 slices pepperoni, chopped
- 3/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 lemons, juiced
- 1-2 tbsp fresh oregano, chopped (or 1 tsp dried)
- 1-2 tbsp fresh basil, chopped
- 1 tsp garlic, minced
- salt and pepper, to taste
Chop, prep and prepare all of these fresh ingredients as outlined above. Combine and toss all of them together in a big, pretty bowl. Refrigerate for several hours.
Prior to serving, toss ingredients again and test for additional seasoning or liquid. (add a little extra olive oil, if needed)
Enjoy with your next barbeque or picnic!!
Content Copyright:2010-14. Madigan Made.