Wednesday, September 14, 2011

Impromptu Pasta Salad

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Ending off the summer and cleaning out the fridge = this pasta salad.

You really can't go wrong with a pasta dish in my house. And I mean any type of pasta dish. Hot, cold, sauce, dressing, vegetables,'s all accepted and loved just the same.

I'll be honest with you though...this pasta salad was my own little creation, but I kind of played off of a pasta salad that Chris is known for making. It's simple and basic, but oh-so delicious. I'll eventually get around to posting his on here, but in the meantime I'll leave you with my version. 

We both use Italian dressing (a staple for any pasta salad in my opinion), but I varied the ingredients based on what was stocked up in the fridge. My mom bought me a Costco-size jar of kalamata olives, so those went in. We also had a Costco-size bag of pepperoni. In they went. The feta was left over from this tortellini salad I made a couple weeks ago, and the rest are normal staples in the house. The dish was easy and delicious. Very satisfying for an "everything but the kitchen sink" type of pasta salad. Enjoy!

Printable Recipe

  • 1 (16 oz.) box tri-colored pasta
  • 1 cup kalamata olives, cut in half
  • 1 tomato, deseeded and chopped
  • 1/2 green bell pepper, chopped
  • 8 oz. pepperoni, sliced in half
  • 4 oz. feta cheese, crumbled
  • 1 cup fat-free Italian dressing, or more to taste

Cook pasta as directed on box.  Cut and prepare all other ingredients and set aside.

Once pasta is done, drain and run under cold water. Put pasta in a large bowl and combine with the olives, tomato, bell peppers and pepperoni. Pour Italian dressing over top and toss to combine. Sprinkle feta cheese over top. Refrigerate until ready to serve.

Source: SK Original

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