Summer is just around the corner, which means picnics, beach days, and barbecues galore! One of my favorite sides to make during the summer is pasta salad. It’s easy to make, perfect for a last-minute get together, and a guaranteed crowd-pleaser. This simple, flavor-packed recipe is my go-to for potlucks and is always the first side guests finish. It’s a bright, savory side salad that compliments the smoky & sweet flavors of barbecue. Best of all, it’s vegetarian, so everyone at the party can enjoy it!
Summer Pasta Salad
1 lb fusilli pasta
1 cup marinated baby artichokes, sliced into 1/4-inch pieces (I love the Trader Joe’s marinated artichokes in a jar)
1/2 cup julienned sun dried tomatoes
1/2 cup halved pitted kalamata olives
1/2 cup feta
1/4 cup minced red onion
1/4 cup julienned basil, plus more for garnish
1/3 cup olive oil
1 tsp garlic powder
Fresh ground pepper
Cook fusilli pasta in salted boiling water until al dente, strain, and set aside to cool.
In a medium-sized mixing bowl, add the artichokes, sun dried tomatoes, kalamata olives, onions, and basil. Stir until well mixed, then chill in the fridge. While the mixture is cooling, mix the olive oil, garlic powder, salt, and pepper to taste in another mixing bowl and set aside.
Lightly fluff the pasta until cooled and transfer to a large mixing bowl. Gently stir in the vegetable mixture, drizzle the olive oil dressing, and sprinkle in the feta. Stir all of the ingredients until well mixed, but not mushy. Let the pasta chill in the fridge for a couple hours, then transfer to a serving bowl and enjoy!
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