Picnic Pasta Salad
8 portions
20mI love this dish as a summery side dish. Feel free to throw in your favorite veggies. Sometimes I like to add fresh corn, carrots, pea pods, or whatever is fresh!
What you will need
1/4 Sweet Onion
1 pint Cherry Tomato
1 Cucumber
16 oz Fusilli
3 Tbsp Olive Oil
2 Tbsp Apple Cider Vinegar
1/4 tsp Salt
1/4 tsp Black Pepper
5 oz sliced Pitted Kalamata Olives
5.3 oz Feta
.7 oz packet Italian Salad Dressing Mix
(Nutritional facts 76 calories, 5.68 g fat, 3.01 g carbohydrates, 3.34 g protein, 15 mg cholesterol, 289 mg sodium)How to cook
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Gather and portion all ingredients.
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Slice off a quarter of an onion and dice as finely as possible.
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Wash and slice the cherry tomatoes in halves or quarters.
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I like to leave a little bit of peel on my cucumber. Leave the peel on if you prefer. You can also remove the seeds if they are too big and tough.
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Remove the ends of the cucumber and slice in quarters lengthwise, then chop into 1/4 inch slices.
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Bring a pot of salted water to a boil and cook the pasta according to package instructions.
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Drain the pasta in a colander and run cold water over the pasta until cooled down. Then add cooled pasta to a large bowl.
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Pour the olive oil and apple cider vinegar over the pasta.
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Sprinkle the pepper and salt over the pasta. Toss to combine. You can add more later to taste.
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Toss the tomatoes, sliced kalamata olives, and diced onion into the bowl with the pasta.
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Toss in the crumbled feta and chopped cucumber.
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Sprinkle the seasoning mix over the pasta and mix to combine.
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