Summer Pasta

I’m not a huge fan of traditional pasta salads made with Italian dressing and bits of broccoli or carrots and corn.  Instead, I like to make a simple pasta salad with olive oil and vinegar.  Since my husband doesn’t like traditional either, I’ve had to rename this pasta salad as “summer pasta” so that when I mention it’s what we are having as a side to our dinner he doesn’t groan.



-Pasta, in any shape that you like (or if you’re like me, in any shape/color that your child will eat!)

-Veggies of choice.  We like olives (black or Greek kalamata), mushrooms and tomatoes.

-Cheese of choice.  I used fresh parmesan this time, but I often use Feta cheese.

-Olive oil

-Red wine vinegar

-Salt, pepper, garlic, oregano – all to taste

Cook and drain the pasta really well.  I usually throw in a few ice cubes to help cool the pasta too.  Then you want to hurry and drizzle a little olive oil onto the drained pasta before it starts sticking to each other.  Add all of your ingredients into a pretty bowl, toss with olive oil and vinegar and season to taste.  You can refrigerate this and serve, but I actually think it tastes a little bit better if it’s sat out for awhile and isn’t freezing cold.  This particular summer pasta that I have pictured is pretty boring because I didn’t have tomatoes, but I also didn’t want to go to the store.  It’s a really versatile and delicious side dish that would be great for any summer party.

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