Eats: Veggie Pasta Salad10:30 AM
I think I have made at least six batches of pasta salad this summer, and I will probably make more before fall gets here. I LOVE pasta salad because it is so easy to customize it/change it up each time you make it. I made this batch for Michelle & Hassaun's wedding celebrations, and they took the rest home so I think it is safe to say that they liked it. I used the dressing from this recipe that I posted last week.
1 box spiral noodles (I used brown rice noodles)
1 can sliced, black olives
1 red bell pepper
1 orange bell pepper
2-3 sprigs fresh oregano
1 cup chopped feta cheese
2 cups cherry tomatoes, halved
1 jar/bottle of vinaigrette dressing
Cracked pepper to taste
Cook the pasta according to the directions on the box, add a little salt to the water. While that is cooking, chop up your peppers, tomatoes, and cheese, and drain the olives. When the pasta is done, drain, then return it to the pot. Add the veggies, cheese, and oregano. Add cracked pepper too if you would like.
*TIP: I added the dressing when it was done cooking, but, most of the contents of it drained to the bottom of the dish. You might want to wait to add the dressing until right before you plan on eating the pasta salad, making sure to shake up the bottle first.
Put everything in a casserole dish and serve!
Nom Nom Nom.