It’s been a whopper of a weekend here in the GTA, I don’t remember the last time it got to 42 degrees C (107 degrees F). I refuse to turn the oven on or cook on the stove top so it’s been cold sandwiches, BBQ and pasta salad for the last three days. My toddler and I came up with this recipe and she LOVED it! Kid approved meals are always good in my book!
Ingredients:
454g pasta (we used Barilla penne) 1 cup of cherry tomatoes, quartered 1 cup cucumbers, sliced and quartered ¼ cup black olives ¼ cup roasted red peppers ¼ cup yellow banana peppers 2/3 cup olive oil ½ cup feta cheese, cubed 2 tbs dried Italian seasoning ½ tsp salt
Directions:
In the olive oil add olives, roasted red peppers, banana peppers, feta cheese and 1 tbs of the Italian seasoning. Let it sit overnight in the fridge.
When you’re ready to assemble the salad: Boil pasta until al dente, following package instructions. For us it took about 8 minutes. Strain and let cool.
In large bowl add tomatoes, cucumbers and cooled pasta. Pour over olive oil/vegetables/cheese that sat overnight. Fold in. Add the last tablespoon of Italian seasoning and salt to taste.
That’s it! This made a bowl large enough for 10 servings, which was perfect for our Father’s Day barbeque and leftovers.
