Pasta salads are one of our favorite salads to make because they are like a blank canvas, they take on the vibrant flavors you love the most. It's like having a pizza with unlimited toppings to choose from, you can make it as flavorful and colorful as you'd like.
One of our favorite pasta salads is this light Mediterranean version. The feta cheese gives it that tangy burst of flavor when it's combined with the vinaigrette. The cucumber lightens the load while the pepperoncini ads a dose of slight spiciness and sweetness. It's the perfect salad to pack in to a mason jar and take on a picnic, or you can prepare a larger amount for a summer cookout.
Recipe from Toni M. Elkhouri, Cedar's Cafe, Melbourne, FL
1 12 oz. box of your favorite pasta shape (bow tie, macaroni, etc)
2 cups crumbled feta cheese
2 tomatoes diced
½ cup diced olives & pepperoncini mixed
1 small red onion diced
1 hot house cucumber diced
INGREDIENTS FOR VINAIGRETTE
1 cup fresh herbs (we suggest: mint, dill, basil, oregano, parsley) chopped
½ cup olive oil
juice of 2 lemons
¼ cup red wine vinegar
salt & pepper to taste
Boil pasta until al dente then drain. Let cool to room temperature.
Toss in diced vegetables and vinaigrette, add the feta cheese last.
Place in your refrigerator and let chill (overnight is best) so the flavors blend and come together.
Serve and enjoy!
Note: This pasta salad can be served with grilled or store bought rotisserie chicken, grilled shrimp, or even with grilled eggplant.