World’s Best Pasta Salad

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I recently was able to visit my family in Minnesota over Memorial Day Weekend!  Wow, what a good time.  The trip started off dog-free, as Dan and I boarded our dogs at doggy day care for the first time (I was a total nervous dog-mom!).  After a short few flights, we landed in Minneapolis with beautiful weather and not a care in the world!

A few trip highlights: our walk around Lake Harriet with a delicious picnic afterward, the classic (and mandatory) trip to Mall of America, helping my parents replace their piano (!), and three home-cooked meals!  Including mahi-mahi, steaks, delicious burgers, and this ULTIMATE PASTA SALAD!  I grew up with my mom making this fantastic side dish almost every weekend during the summer.  There’s just something about it that screams warm weather and summer-all-around with the fresh veggies and Mediterranean flavors.

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I implore you to mix up this fantastic, Greek-inspired, vinegar-loving pasta for your next outdoor barbeque!  You and your guests will not be disappointed – is a true classic.

World's Best Pasta Salad
Author: 
Recipe type: Side Dish, Pasta
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
This classic, Mediterranean pasta salad is a fantastic side dish for barbecues and dinners at home over the summer! Keep in mind, these ingredients are measured "Sheila-style", which isn't exactly precise. Go with your gut!
Ingredients
  • 1 box whole wheat rotini pasta
  • ¼ cup olive oil, divided in half
  • ½ of a red, yellow, and green pepper diced
  • 1 heaping handful cherry tomatoes, cut in half
  • 1 heaping handful pitted kalamata olives, cut in half
  • ½ medium purple onion, diced
  • 1 cup crumbled feta cheese
  • 1 "dash" celery salt and garlic salt (about ½ tsp.)
  • 1 tbsp. balsamic vinegar
  • 2 tbsp. red wine vinegar, plus more to taste
  • Salt and Freshly ground black pepper to taste (about 1 tsp. each)
Instructions
  1. Boil the pasta according to the directions. Drain, toss with half the olive oil (2 tbsp.), and let chill in the fridge until close to meal time - you want it to be cold, so plan on having it in the fridge for about 1 hour.
  2. Prepare your vegetables - red, yellow, and green peppers, red onion, cherry tomatoes, and kalamata olives.
  3. Combine pasta with veggies, feta cheese spices, vinegars, and remaining olive oil (2 tbsp.).
  4. Taste and adjust as necessary - you want it to have a vinegary bite and plenty of pepper!

 

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