Delicious Summer Get-Together Recipe You’ll Love
Made this! Soooo delicious. I will be bringing it to many get-together this summer, you can count on that!!!
Introduction
This easy pasta salad is fresh, creamy, and full of summer color. People love bringing it to potlucks and meal trains because it holds well and tastes even better the next day.
Why make this recipe
- It is fast to make and uses simple pantry ingredients.
- It feeds a crowd and travels well for parties.
- If you like bold, tangy flavors you might be reminded of classic New Orleans tastes in the dressing, without any fuss.
Ingredients
- 12 oz rotini or bow-tie pasta
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup feta cheese, crumbled
- 1/2 cup black olives, sliced (optional)
- 1/4 cup fresh parsley, chopped
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Directions
- Cook the pasta in salted water until al dente. Drain and rinse with cold water to stop cooking.
- In a large bowl, mix the cooled pasta, tomatoes, cucumber, onion, olives, feta, and parsley.
- In a jar, shake together olive oil, red wine vinegar, lemon juice, oregano, Dijon mustard, salt, and pepper until smooth.
- Pour the dressing over the salad and toss well to coat. Chill for at least 30 minutes before serving.
- Taste and add more salt or pepper if needed. One happy taster once called it a husband’s favorite after the first bite.
Serving
- Serve cold or at room temperature in a big bowl so people can help themselves.
- For a quick side, offer extra lemon wedges and a drizzle of olive oil. For a hot plate pairing, try a simple two-ingredient trick on the side like warm grilled bread.
Storage
- Keep leftovers in an airtight container in the fridge for up to 4 days.
- If you plan to store longer, leave out the feta and toss it in fresh when you serve.
Tips
- Use chilled pasta to avoid a soggy salad.
- Cut veggies to similar sizes so every bite is balanced.
- Make it a day ahead to let flavors blend. To build a bigger meal, serve it with grilled beef with Mexican rice or another protein.
Variations
- Veggie-only: Add bell peppers, peas, or corn.
- Protein boost: Stir in cooked chicken, tuna, or chickpeas.
- Creamy style: Mix 1/4 cup plain yogurt into the dressing for a creamier finish.
- Dairy-free: Skip the feta or use a plant-based cheese.
FAQs
Q: Can I use a different pasta?
A: Yes. Short pasta like penne, fusilli, or shells work well.
Q: Is this good for a picnic?
A: Yes. It travels well and stays tasty when chilled.
Q: Can I make it gluten-free?
A: Use gluten-free pasta and check other ingredients for gluten.
Q: How do I stop the salad from getting watery?
A: Rinse the pasta under cold water after cooking and drain well. Add dressing just before serving if you need to store it longer.
Q: Can I double the recipe?
A: Yes. This recipe scales easily for more people.
