You can’t go wrong with pasta salad. I’ve been making this for the kids to take in their lunches, with varying degrees of success. But I like it. It’s an easy thing to knock together on a Sunday afternoon and tasty to eat cold. I don’t have any hard and fast rules for putting it together. But don’t forget to salt the water when you’re boiling your pasta.
1 lb Tri-Color Farfalle Pasta (or as much as you want to eat)
8 – 10 grape tomatoes quartered
½ cup chopped cucumber
½ cup kalamata olives chopped
1 cup handful of pine nuts toasted
¼ cup of parsley
2 tbs of fresh basil
¼ cup of feta cheese (optional)
4 tablespoons balsamic vinegar
7 tablespoons olive oil
Sea salt and black pepper to taste
Bring a pot of water to boil. Add pasta and cook until al dente. Combine the tomatoes, olives and cucumber in a bowl. When the pasta is cooked add it to the bowl, mix. Then add the dressing and sprinkle with pine nuts, parsley, basil and feta.