Who doesn’t love BBQ season? So, you’ve been asked to bring a side to your next weekend fiesta, but you’re not sure what to bring. Well, perfect timing, because I have a super simple pasta salad fit for a large crowd.
I had this salad years ago when a friend brought it to a BBQ we were throwing and, since then, we’ve made several variations. Not only is it great as a side dish, but it also works well if you like to make big batch lunches for the week. Throw in some protein like chicken or chickpeas and you’ve got a great all around dish.
Alas, this is likely my last blog post for the rest of the summer. I can’t wait to start sharing new ideas and recipes from our new space in the fall. In the meantime, I hope you all have a fabulous end to summer! Of course I will still be ever present on social media, so let’s stay connected.
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- 2 lbs pasta fusili
- 1 salt salt
- 3 bell peppers chopped
- 1 red onion sliced thinly
- 3 ribs celery diced
- 1 cucumber seeded and diced
- 1/4 cup olive oil extra virgin
- 2 cups feta crumbled
- 1.5 cups salad dressing italian or greek
- In a large pasta pot, add salt and water and bring water to a boil.
- Add pasta and cook til al dente (refer to package instructions).
- Drain pasta well, rinse with cold water, drain again.
- Add pasta to an extra large mixing bowl or back to the pot and mix in the olive oil coating all the pasta.
- Place the pasta in the fridge and allow to cool (Approx. 1 hr).
- Dice, chop and slice all of the vegetables to whatever thickness or thinness desired.
- Add the veggies to the pasta and mix throughout.
- Crumble the feta and mix.
- Add the salad dressing and mix well.
- Place back in the fridge and chill until ready to serve.
For extra flavour add 1 cup of green or black olives or 1 cup of peas.
