Pasta salad is one of the best things you can bring to a potluck. It’s versatile, kids love it and you can serve it alongside proteins like grilled chicken or burgers. Creamy pasta salads, like those that have mayonnaise are yummy but also risky since they need to stay chilled. This is a great summer pasta salad recipe with an oil and vinegar base that holds up well in the heat, making it a nice summertime dish.
Summer Pasta Salad Recipe
I created this recipe over 15 years ago and it became one of our summertime staples. I even won a second place ribbon at the county fair!
At least in my case, once I make this dish, I’m very quickly asked to make it again! While this recipe makes a very large bowl of pasta salad it’s also very popular and disappears fast. Consider buying ingredients in bulk so you’ll always have them on hand for another batch. Feta cheese has a long expiration date and Parmesan cheese can be frozen until you’re ready to use.
Consider serving this pasta alongside grilled chicken, steak or kabobs. If you have protein leftovers, shred the cold meat and serve it mixed in with the pasta salad. If you eat the pasta salad the next day, be sure to toss it well as the olives, tomatoes and feta chunks tend to settle on the bottom of the bowl. You might find the pasta more dry, so drizzle with olive oil before serving.
This Summer Pasta Salad recipe goes together quickly so it’s a perfect light meal for warm weather when it’s too hot to cook. I like to make it in the evening and then chill overnight for dinner the following day. Pair it with a hunk of crusty buttered bread and well, that’s just a little bit of heaven right there!
This post originally published on July 1st, 2014