"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Summer Pasta Salad Recipe

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This recipe for Summer Pasta Salad, by , is from The 2007 Flemming Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Powell Calhoun
Added: Saturday, June 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
DRESSING:
1 C. Olive Oil
1 C. Parmesan Cheese
1/2 C. Apple Cider Vinegar
3 tsp. minced dried Oregano
5 Garlic Cloves, minced
2 tsp. Dijon Mustard
Base Salad:
1 lb. rotini/farfalle/other fabulous pasta - cooked
1 bag fresh spinach (or lettuce), torn into pieces
2 bunches green onions, chopped
24+/- Cherry Tomatoes, halved
3 Cucumbers, chopped
12 ounces crumbled Feta Cheese for topping
Additions - as many as you like:
1 jar/can Black Olives (pitted, whole or sliced)
1 can Artichokes, chopped
1 lb. cooked, peeled Shrimp
1 lb. chopped, grilled Chicken
1 can Kidney Beans
1 can Sweet Corn
Any other veggie you like...


Directions:
Directions:
Mix dressing well. Pour some over hot pasta and let cool. Combine remaining ingredients and toss with cooled pasta and remaining dressing. Chill. Add Feta on top before serving.

Easy to make ahead.

Number Of Servings:
Number Of Servings:
10 main course/20 sides
Preparation Time:
Preparation Time:
Very little
Personal Notes:
Personal Notes:
The dressing is great on everything and the salad is as creative as you're willing to make it!

 

 

 

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