Recently, I’ve been making a lot of salads. I adore how pasta allows us to generate so many different alternatives and variations.

This was one of those pasta salads that brought back memories of summers spent in the remote countryside when the meadows were still untouched by mankind.

You’d see endless open sunlit fields brimming with the most gorgeous wildflowers, and your gaze would occasionally be drawn to trees.

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So, when I was putting this salad together, it reminded me of certain memories from my childhood spent in the countryside.

This salad is both visually stunning and delicious. It’s ideal for sharing with family and friends over a good ole BBQ.

I would imagine that this pasta salad would be outstanding if paired with a delicately grilled juicy steak. Oh, that sounds so mouthwatering right now!

One thing about me is that I cannot resist grilled food, as well as pasta. I am a huge carb lover, even though I am trying to cut it down as much as I can.

Nowadays we can find so many options such as veggie pasta, or gluten-free so you feel less guilty. With that being said, you can most definitely use GF pasta for this.

STEP BY STEP INSTRUCTIONS

My family loved this salad since everything works very well together and the vegetables are raw so my boys like it as well.

Also, if I have any leftovers, I just store them in a jar and refrigerate them. It holds very well in the fridge for 3 days. I do not like keeping cooked food in the fridge for more than 3 days, but I assume it would be okay to keep it up to 5 days.

I hope you guys like this recipe, and if you do happen to make it please tag me on Instagram @sandraseasycooking. I would love to see it and with your permission share it!

Yield: SERVES 6

Creamy Summer Pasta Salad

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Simple and delicious pasts salad.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1 pounds Pasta
• 3 Boiled Eggs
• 5 Asparagus blanched
• 1/2 Orange Bell Pepper
• 1/2 Red Bell Pepper
• 1/2 English Cucumber
• 1 small Zucchini
• 2 cups Broccoli
• 1 tbsp. chopped Parsley

DRESSING

• 1/2 cup Mayo Light
• 2 tbsp. Sour Cream or Yogurt could be used
• 1 tbsp. Olive Oil
• 2 tsp. Oregano
• Salt to taste
• Chili flakes optional

Instructions

1. Combine all the ingredinets for the dressing. I usually use a jar with a bitter lid. shake it and use it within a week.
2. Boil pasta until al dente. When you are making pasta salad you do not want to overcook pasta so keep it a bit firmer. After pasta is cooked, drain it under cold water and allow it to cool down. I like drizzling it with olive oil just to make pasta easier to work when it is cooled, but it is optional.
3. Chop all the vegetables into smaller pieces, dice or slice, it is up to you.
4. Peel the eggs after boiling. 
5. Eggs are optional as well, but they taste amazing with this salad. I cook them on high for 5 minutes in the boiling water, then I submerge them under cold water for 5 minutes, peel and allow them to cool down. 
6. After the pasta is cooled add a tablespoon or two of dressing to pasta then mix.
7. Add veggies and eggs, toss it with pasta then add remainder of dressing and toss again to coat.
8. Store it in the jars or container with fitted lid.

Notes

How to Blanch Veggies?

• Boil a pot of water, add a good pinch of salt, add vegetables and boil for 20 to 30 seconds. 
• Drain and submerge in cold water, preferably ice cold.

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I might be addicted to anything carbolicious, but that’s a simply comfort food for me. This Greek Pasta salad is one of those amazing comfort meals that I really enjoy.

I really don’t know what I would do if I have to give up on carbs. It might as well be the end of the world. Just kiddin’ (but not really)!

Anyhow, I love mixing veggies together with pasta for a simple lunch or dinner. I make it often, even for school lunch boxes, as well as when we travel.

Usually, I talk to my kids the night before to see what they would like to add and most of the time we build a salad together.

One thing that they love is adding grilled chicken or even smoked cubed ham as well as Canadian bacon.

Doesn’t that sound amazingly delicious? Mmhm! Yes, pasta salads are so versatile.

Today, we are keeping it meatless and it is still pretty balanced despite the pasta. As I said, we can build pasta salad however we like and what, and it will always be delicious.

Also, I plan in advance our pasta salads, for example, if we going to grill I would make pasta salad with tons of veggies, or if I am packing pasta salad for lunch most likely I would add grilled chicken.

Anyhow, everything that I added to this delicious pasta works amazingly perfect together. This is me trying to make fusion, Greek salad.

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I think it is a pretty beautiful and colorful pasta so go and make it for your family and friends, for your birthday celebration or any other gatherings.

If you are sensitive to gluten, by all means, use gluten-free pasta or whole wheat. Pasta such as rigatoni, bow tie, macaroni, fusilli, etc., would work perfectly too.

The key is in the dressing and it is such a simple dressing that I use in most of my salads.

You might also like:

• Mediterranean Pasta Salad
• Creamy Summer Pasta Salad
• Colorful Pasta Salad with Italian Dressing

If you make Greek Pasta Salad recipe, please make sure to tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking so I an able to check your beautiful creation.

Happy Cooking!

Yield: Serves 6

Greek Pasta Salad

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Easy and tasty veggie-packed, Greek-inspired pasta salad.

Prep Time 10 minutes

Cook Time 12 minutes

Rest Time 15 minutes

Total Time 37 minutes

Ingredients

• 1 pound Pasta
• 1 Red Bell Pepper
• 1/2 cup Pitted Black Olives sliced
• 1/2 English Cucumber
• 1-2 Tomatoes
• 1/4 Red Onion sliced
• 4-5 Radish optional
• Handful Chopped Parsley
• 1 cup Feta Cheese

Pasta Salad Dressing/Vinaigrette:

• Juice from 1/2 Lemon (ripe) about 1 tbsp, or to taste.
• 1 tsp. Lemon zest
• 1/4 cup Olive oil
• 1 tbsp. Dried Oregano
• Pinch of Cumin
• 1/8 tsp. Crushed Red Peppers optional
• Salt to taste

Instructions

1. Mix ingredients for the dressing. Mix and set aside. The best way to make dressing is in the glass jar with a fitted lid. 
2. Boil pasta according to the package. Do not overcook. You'd want a little bite to it. Once cooked, wash under cold water and set aside; We are doing this only when we are making pasta for salads otherwise you would not wash pasta under cold water.
3. Add a bit of dressing into pasta directly and toss to coat.
4. Combine all ingredients together and lightly toss with the rest of the dressing.
5. Add Feta cheese and serve. You may use a block of Feta Cheese (cube it first) or toss Feta crumbles. 

Notes

You can add chicken/grilled or pan-fried. Smoked ham, even crispy bacon goes well with this salad.

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