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.

ENJOY!

Strawberry Spinach Salad

Strawberry spinach salads are a common spring & summer salad. I love the combination. However, I've never had them with a strawberry dressing, let alone make one to eat with the salad. I served this with our Easter dinner (I'm only 4 months late in posting this!), and it was a wonderful, light start to the meal! We added feta cheese to the salad, and I think some nuts would add some wonderful texture (we were out, or I would have added some.) I can't wait to enjoy this more often!



STRAWBERRY DRESSING (Adapted from Annie's Eats)
1 cup fresh strawberries, sliced
3 tbsp. apple cider vinegar
2 tbsp. champagne
1 tbsp. sugar
Pinch of salt

In a blender or food processor, combine the strawberries, vinegar, champagne, sugar and salt. Process until the mixture is well combined and completely smooth. Transfer to an airtight bottle or container and refrigerate until ready to use.

ENJOY!