Pasta Salad

I remember by first encounter with pasta salad as a little girl and I did NOT have a good experience...it lacked flavor and tasted...hmmm, I don't know, starchy??  Not sure how to describe it but it didn't entice me to come back for more, that's for sure!  So, since then, I've shy'd away from it any time it was served.

Fast forward 30 or so years later and I had it again at a work potluck and I was in love.  One of my co-workers was a vegetarian and she brought it for everyone to enjoy.  I'm not a vegetarian by any means but I do love a good vegetarian meal every so often.  I asked her what her recipe was and she gave me a quick rundown.  So, of course, I put my own spin on it because I know my family is made up of a bunch of meat-eaters!  Also, if you have kids and they aren't big veggie fans, this dish is perfect for them to try. 

Prep Time: 30 mins
Cook Time: 7 mins
Chill Time: 1 hour

INGREDIENTS

The good thing is there are no fancy ingredients to this dish (okay, maaaaybe the feta cheese) and ingredients can be picked up at your local grocery store. You may even have some items readily stocked in your kitchen. Here's what you need:

• 1 box Rotini (I use the tri-colored ones to give it more color but you can use any)
• Approximately 8-10 mini bell peppers, diced
• 1 cup marinated artichoke hearts, chopped
• 1/2 cup sliced black olives
• 1 tbsp of feta cheese
• Half a pack of sliced salami (to further slice in thin strips), equivalent to 1/2 cup
• 1/3 - 1/2 cup Italian dressing
• 1/2 cup of cilantro or basil, chopped
• Sea salt and fresh cracked pepper to taste
• Optional: olive oil

PREP

Olive oil and sea salt in H2O? Check!

In a large pot, fill with water (enough to cover the pasta) and bring to a boil. Heavily salt the water - I use sea salt - to give the pasta more flavor. Adding about 2 tbsp of olive oil is optional...I do this so the noodles don't stick together but it's up to you. Some people don't see/feel a difference but my family and I do. Follow the cooking directions on the pasta box for the rotini (boil about 7-10 mins in water).

If the water is boiling too much, feel free to turn down the heat a bit. Stir occasionally and try not to overcook the pasta. You want the pasta "al dente". For those of you who don't know what that means, it's when the pasta is still a bit firm when eaten. I've tasted a lot of soggy pasta in my day and it's kind of a big let-down.

While the pasta is cooking, go ahead and grab a large bowl to add your raw and pre-cooked ingredients then get to dicing and chopping!

Periodically stir!

Mini bell peppers are so good for you!

Take your black olives and marinated artichoke, then chop. I buy the pre-sliced olives in cups to cut down the time. The artichoke and cilantro can be roughly chopped. Take the sliced salami and further cut into smaller pieces..

For this next ingredient, it can be omitted from the dish or be replaced, but I add mini bell peppers because it's so hearty and crunchy. I dice them into tiny pieces so it doesn't look so intimidating to the kids or anyone else who hates veggies.

Throw your chopped/sliced/diced ingredients into the large bowl and everything should look a little something like this...

Chopped/Sliced/Diced

Don't forget your pasta! After cook time, turn off your stove and pour your pasta into a strainer. Let your pasta cool for a bit.

While your pasta's cooling, you can chop your cilantro or basil leaves. You can add to the salad little by little then use any remaining as a garnish.

Pasta cooling

Fresh Cilantro

MIX

The finishing touch

Here’s where everything comes together! Bring out your chopped cilantro, Italian dressing, and feta. Pour your pasta into the bowl containing the chopped ingredients - add the cilantro, dressing, and feta then mix. Feta is on the salty side so, although, I said 1 tbsp, you can add to your liking or omit altogether.

Mix in the Dressing - about a half cup (I don't usually measure)

Cilantro and Feta next!

Adding that spice

I like to mix in the dressing first, then add cilantro and feta after (saving some cilantro for garnish). You can then add cracked pepper to taste. Do a taste test and if you're not satisfied, add a little sea salt or Italian dressing until you get the desired result.

CHILL

When you're happy with it, throw a sheet of saran wrap onto the bowl and pop it into the fridge for about an hour or more. Sometimes I leave mine overnight and it still tastes great!

Saran-wrapped

Into the fridge it goes!

Ready to SERVE!

This dish is best serve chilled so no need to heat in the microwave (although I've seen my husband do it...but he's got a sensitive tummy LOL). 

Not only is this dish super simple and low maintenance, it's a winner with most.  My 9-year-old is super picky but she actually eats everything in this dish!  She's legit excited every time I make it.  I've made this dish for potlucks and it's one of the first dishes to be completely devoured.

Pasta Salad Heaven

I encourage you to try this recipe out.  You can follow this recipe exactly or make it your own by adding some interesting flavors, ingredients, etc.  Let me know what you think and share your experience - I'm curious to know!

~XOXO, Mari