Friday, May 10, 2013

Greek Picnic Pasta Salad

Day 31

Happy Mother’s Day Weekend!

Finally, we’re having some sunny weather, and we’re all thinking about the warmer temperatures ahead. For this special weekend to honor mothers, maybe you’ll want to invite the family for a Mother’s Day picnic instead of going to a crowded restaurant.This pasta salad is easy to make, filled with healthful ingredients, and is absolutely delicious. It would be an excellent addition to a family picnic, for sure. 

I hope you will give it a try the next time you are in the mood for cooking out with those you love. 
Copyright, Doug Kapustin Photography, 2013

Greek Picnic Pasta Salad
1 – 8oz. box whole wheat rotini, cooked al dente
20 Kalamata olives, pitted and sliced
½ large red onion, chopped
30 grape tomatoes, sliced in half
1 large cucumber, seeded and chopped
½ cup fresh basil, chopped
2 cloves garlic, minced
8 oz. crumbled feta cheese
¼ cup shredded Parmesan cheese
8 Peperoncini Peppers, whole
1 cup chopped chicken breast, optional
1 cup Ken’s Light Caesar Dressing
½ cup extra virgin olive oil
1 tbs. Dijon mustard
3 tbs. fresh lemon juice
1 tsp. black pepper
Salt to taste

In a mixing bowl, combine Ken’s dressing, olive oil, mustard, lemon juice, and black pepper to make a vinaigrette. 

After cooking and draining, add warm pasta to vinaigrette and stir to incorporate. 

Add all other ingredients EXCEPT parmesan and peperoncini peppers. Taste to determine how much salt to add, if any, according to your taste preference. 

Sprinkle top of pasta salad with parmesan cheese and place peperoncini peppers on top to garnish. 

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