Its safe to say I have a problem.

If you are familiar with my recipes at all, like this one, or this one, you will see that I love myself some feta cheese and cucumbers and tomatoes. Really, anything that has that type of combo is my favorite.

So fast forward to this recipe. Pasta salad is just a complete necessity for summertime am I right?! To me there isn’t anything that fills a bbq side dish quite like it. It’s quite an amazing little dish if you think about it, it fills your starchy carb and vegetable side in one swoop. I made this last night and served it alongside some barbecued chicken and that was it. It tastes even better the next day when all the flavors have a chance to meld together, I wouldn’t know or anything, as I sit here typing drinking my coffee and stealing a bite or two of the leftovers. Weird? Maybe, but its honestly that good.

Enjoy my sweet friends.


Greek Pasta Salad


for the pasta salad

1 Pound Pasta I used ditalini but any small pasta would do

1 Package Portobello Mushrooms cut into bit sized pieces

1 Jar Kalamata Olives diced

1 Package Grape Tomatoes quartered

1 Cucumber cut into bite sized pieces

1 Bunch of Green onions diced

1 Red Bell Pepper cut into bite sized pieces

1 Container Feta Cheese

Salt and Pepper to taste

for the sauce

1/4 Cup Olive Oil

1/2 Cup Balsamic Vinegar

Squeeze of Lemon Juice


Greek Pasta Salad


Cook pasta according to package directions. While pasta is cooking prepare your vegetables, and set aside. In a small bowl whisk your sauce ingredients together. After pasta is cooked and cooled, combine in a large bowl with vegetables and sauce, mix in half of the feta cheese saving the rest to top each portion. Enjoy immediately and store left overs in refrigerator in an airtight container.

****This recipe is also amazing served warm over fettuccine. Follow same directions but combine all ingredients immediately after pasta is done. The feta cheese will begin to melt and create an amazing creamy sauce when mixed with the oil and vinegar.


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