Here is a simple and fast recipe that is perfect for potlucks or warm summer nights. This recipe is completely versatile and I consider it a kitchen sink recipe- you really can toss in a variety of items you might have on hand.
You can serve alongside a roasted chicken for a complete meal or add some salami for a little extra saltiness. It really does work with whatever flavors you love. Plus it comes together in about 20 minutes.
When I was in college in made a version of this pasta salad on Sunday and I would jar it up and take it to school almost daily to eat for lunch. It can be popped into the microwave to slightly warm or I prefer to eat it cold.
Ready for the easiest pasta sale ever?
- ½ cup olive oil
- Juice of one lemon
- 1 teaspoon minced garlic (about 2 cloves)
- 1 teaspoon dill (fresh or dried)
- 10oz pasta (orzo or farfalle)
- 1 cup chopped red pepper
- 1 cucumber, diced
- 6oz feta cheese
- 4oz sun dried tomato, drained
- ½ cup chopped olives
- 7.5oz jar marinated artichokes, drained
- Mix dressing ingredients in a jar and shake well.
- Boil pasta per box instructions, drain from water and place in a large bowl.
- Add cucumber, olives, sundried tomato, olives, feta and artichoke to bowl.
- Pour dressing over the top and mix well to incorporate all the ingredients together.
- Add salt and pepper to taste and a little more fresh dill (if you have it).
So I added artichokes, feta, sun dried tomatoes, cucumber, peppers and olives (I prefer kalamata or brine cured black olives but any variety are great) and a little dill. You can try garbanzo beans, fresh tomato, roasted red peppers, onions, spinach… whatever flavors you like or whatever you have on hand.
I prefer to use orzo pasta generally but I think farfalle is a little easier to scoop and eat for potlucks and BBQs. Also if you aren’t a fan of dill, try a little parsley instead.
And this will keep in the fridge for a week or so and still tastes delicious. You can always add a little extra squeeze of lemon on top and a little extra feta to liven it up a bit.
Since the olive oil is so pronounced in this recipe, it is important to use a good one. Does that make me sound like Ina Garten? Lol. Ina is always right so let’s all take her advice.
I hope you like this pasta as much as I do. Please come back and let me know what you think after you give this one a shot.
And here are a few other recipes you might enjoy: