Thursday, September 1, 2011

Pasta Salad with Feta, Basil & Olives

Pasta salads are a common side at summer BBQs and potlucks. I've grown up eating some delicious creamy pasta salads, but wanted to make something that I was hoping was a bit different from the traditional salad. (Surprisingly, someone brought an almost identical pasta salad to the BBQ we brought this to! Oh well, I enjoyed the leftovers!)

This is easy to make, and can be made the day of the event if you don't have a lot of fridge room to keep in in. We used the Campenelle pasta because it would help hold onto the sauce, and it was a festive looking pasta for the BBQ. Feel free to use whatever you have on hand!

PASTA SALAD WITH FETA, BASIL & OLIVES (Adapted from The Parsley Thief)

6 tablespoons olive oil
1/2 cup oil-packed sun-dried tomatoes, drained
2 cloves garlic, chopped
1 pound Campenelle pasta (or pasta of choice)
1 large red-ripe tomato, diced
8 ounces feta
1 cup thinly sliced fresh basil leaves
1 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup black olives, pitted & halved

Add the olive oil, sun-dried tomatoes & garlic to the bowl of a food processor. Blend until the tomatoes are coarsely chopped. Set aside.

Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain & transfer to a large mixing bowl. Add the dressing & toss to coat. Cool to room temperature, tossing occasionally.

Add the tomatoes, feta, basil, Parmesan, & olives. Toss to combine.

Serve chilled.


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