Pasta Salads can be an easy and elegant dish to serve for an al fresco dinner on the patio or to bring to Summer gathering. They are versatile and colorful. Add chopped artichokes, sun-dried tomatoes or chickpeas!
Summer Caprese Salad
8 ounces fusilli pasta
1 cup cherry tomatoes, halved
1 cup fresh mozzarella balls, halved
1/4 cup fresh basil leaves, torn
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste
Cook the fusilli pasta according to the package instructions until al dente. Drain and set aside.
In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella balls, and torn basil leaves.
Drizzle the extra-virgin olive oil and balsamic vinegar over the pasta salad.
Season with salt and pepper to taste and gently toss until everything is well combined.
Serve the Caprese pasta salad chilled or at room temperature.
Greek Pasta Salad
8 ounces rotini pasta
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and halved
1/2 cup crumbled feta cheese
1/4 cup red onion, thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
Salt and pepper to taste
1. Cook the rotini pasta according to the package instructions until al dente. Drain and set aside.
2. In a large bowl, combine the cooked pasta, cucumber, cherry tomatoes, Kalamata olives, crumbled feta cheese, and red onion.
In a small bowl, whisk together the lemon juice, extra-virgin olive oil, dried oregano, salt, and pepper.
3. Pour the dressing over the pasta salad and toss until well coated.
4. Refrigerate the Greek pasta salad for at least 30 minutes before serving to allow the flavors to meld together.
Both of these pasta salad recipes are versatile, and you can add or modify ingredients according to your preference. Enjoy your summer salads!
