Tuesday, October 9, 2012

Balsamic Pasta Salad


Pasta salads are always the best part of any picnic. They just scream summer and sun and vacation and lemonade and beer and all that goodness. But wait. It's October. Why am I talking about pasta salad? Because pasta salad is the bomb, that's why, and there's never not a good time to make pasta salad. (And yes, I just used the phrase "the bomb" because apparently it's 1996. It's fine.) I wanted to make pasta salad as another addition to my road trip menu. Because you know, it's really easy to eat pasta salad in a car...

Anyway. Gather your ingredients...balsamic vinaigrette (you should make this one or you can use store bought if you don't care about your loved ones that you are making this for and don't want your pasta salad to taste good), pasta, a red pepper, an onion, grape tomatoes (roasted), an onion, some parsley, crumbled feta, and salt and pepper. 

The great thing about pasta salads is that they are so versatile and easy to tailor to your taste. Don't like red pepper? Don't use one. Prefer sun-dried tomatoes? Go for it. Not a parsley fan? Chop up from basil instead. Pasta salad is fun. Experiment with it. 

It's also super easy to make. First thing you have to do is boil some pasta.

 Drain it, rinse it, and let it cool.

Then chop up your tomato, onion, and parsley.

So pretty.
Throw the pasta in a bowl. (Or carefully pour it, because throwing a pound of cooked pasta probably can't end well.)

Add the chopped veggies, parsley, and roasted tomatoes.

Sprinkle the feta over top. 

Feta makes everything better.
Pour your dressing in the bowl.

Throw in some salt and pepper to taste and stir like crazy. At this point it's going to smell heavenly and you're going to need a moment.


Put a lid on that baby and throw it in the fridge so that it gets nice and cold and delicious.

 How easy was that?
Balsamic Pasta Salad

  • 1 cup Homemade Balsamic Vinaigrette 
  • 1 pound tri-color bowtie pasta
  • 1 red pepper, chopped
  • 1 pint grape tomatoes, halved and roasted*
  • 1/2 onion, chopped
  • 1/4 cup parsley, chopped
  • 6 oz. crumbled feta
  • salt and pepper to taste
  1. Boil pasta according to package directions. Drain and rinse.
  2. Once pasta is cool, combine pasta, dressing, red pepper, tomatoes, onion, parsley, and feta in large bowl. 
  3. Add salt and pepper to taste.
*To roast tomatoes: Preheat oven to 400 degrees. Cut tomatoes in half. Toss in a bowl with some olive oil, salt, and pepper. Spread on single layer on a baking sheet and roast for about 30 minutes. Remove from oven and let cool.


Post a Comment