Pasta salad is such a great thing to make in the summer because even on the hottest days you can cook the pasta in the cool of the morning and let it chill, add a few ingredients, and have something that tastes awesome by dinner time.
This pasta salad was inspired by our last visit to Trader Joe’s, where they were sampling something similar that they had made.
Jason and I decided to put our own twist on it and our version came out so tasty. And you can get all of these ingredients at TJs if you also shop there.
Share your pasta salad tricks in the comments if you have any up your sleeves. I’d love more ideas.
Greek Pasta Salad
Two boxes of tri-color Rotini pasta
One container of feta cheese crumbles
One jar of sun-dried tomatoes in oil, chopped
One can of artichoke hearts, chopped
One can of sliced black olives or slice your own Kalamata olives (take out the pits)
Thinly sliced red, orange, and yellow baby peppers
Sliced purple onion
One bottle of feta salad dressing
Salt and pepper to taste
I used one and half boxes of pasta, so the salad would have enough flavor, but if you go with both boxes just add in a little extra vinaigrette dressing to punch up the flavor. Basically, there are no set amounts for the rest of the ingredients, except the feta dressing. You will need the whole bottle. I only use about half of the sun-dried tomatoes. Otherwise, use however much of each you prefer. Makes a great side dish to BBQ meats.