Pasta salad is one of my favorite — and among the easiest — side dishes to make from scratch and take to a picnic or BBQ. The ingredients are simple and the possibilities are endless. It’s kid-friendly and you can make it as gluten-free, vegan as you wish. My version of Greek-Style Pasta Salad is neither gluten-free nor vegan, so feel free to swap out ingredients for your personal tastes and preferences.
Greek Style Pasta Salad
- 1 box fusilli or rotini pasta, cooked al dente
- 1 can diced tomatoes w/ basil, drained
- 1 small jar quartered artichoke hearts, quartered again
- 6 oz sliced kalamata olives
- 1/3 C Greek marinade (or salad dressing)
- 1 Tbsp crumbled feta cheese, or to taste
Cook the pasta. Drain and rinse with cold water to stop the cooking process. Set aside until thoroughly cooled.
Once the pasta is cooled, combine all ingredients in a large bowl and mix well with a large wooden spoon to combine. Add additional ingredients to taste. Don’t be afraid to use more dressing/marinade if the flavor isn’t strong. The pasta will soak in more of the marinade overnight. Once the desired flavors are reached, cover and refrigerate overnight and up to 24 hours.
Remove from the refrigerator and test it to make sure it’s not too dry. If you need to add a little more dressing, do it now.
Pack it up for your picnic or BBQ, and enjoy!
Hope y’all have had a fantastic long weekend with family and friends, and enjoying parades and festivals!
TALK TO ME!
What’s your favorite side dish to share?
Did you attend any parades or BBQs over the weekend?