In the Kitchen: My Go To Pasta Salad

As MDW quickly approaches (How is the unofficial start to summer next week?!), I am thinking about the endless possibilities of summer snacks and apps I’ll whip up for a backyard BBQ or to bring along to a friend's pool party. My favorite dish to indulge in over the summer is my “go-to-pasta-salad!” 

In my first edition of CRD&CO In the Kitchen, I’m throwing on my apron (not really!) and sharing my favorite pasta salad that can be customized to your audience and taste buds! 

Ingredients:

1 pound of Fusilli pasta, cooked, drained, and slightly cooled

1 can of artichoke hearts, chopped

1 pint of cherry tomatoes, halved 

1 large can of black olives, halved

1 can of chickpeas, rinsed and drained,

1 pepper, diced - I like to use orange, yellow or green to bring in a different color

1 container of small mozzarella balls; I like to get at my local Italian market

Dressing:

(You can totally use a bottled option but I prefer to make my own)

½ cup EVOO

½ cup red wine vinegar - I always pour a little extra too! 

1 - 2 teaspoons of raw honey

A splash of lemon juice

Garlic salt, basil, oregano, parsley, pepper

Instructions:

• Cook the pasta according to the package directions.

• While the pasta is cooking, prepare the vegetables.

• Set cooked pasta and veggies aside.

• In a medium bowl, whisk together all the dressing ingredients.

• Combine half the pasta, veggies, and dressing in a large bowl. Toss until fully coated.

• Add the remaining ingredients and toss!

*The pasta salad tastes best after it sits overnight but can be served after chilling in the fridge for a few hours.

If you’re looking to make this a meal - whip up some grilled chicken or cup up pepperoni to toss in! I always have these ingredients on hand in the summer because you never know when you’ll need an unexpected yet delicious sidedish.

I’d love to hear if you tried this recipe! Be sure to let me know.

xoxo