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Greek Pasta Salad

It’s still August, Summer isn’t over yet! It’s still hotter n’ all get out around here in Southern Indiana, and in my mind, Summer isn’t over until the last cookout (aka Labor Day)! However, I don’t know about you, but we grill all year around here. Rain, sunshine, snow and sleetĀ šŸ˜‚. There’s a reason we had a covered deck built. Ā What we grill during those colder months are different than what we grill in the warmer months though. There aren’t any hamburgers, or ribs, or corn on the cob, or noodle salads. Usually, we are grilling things like steak and pork chops, and the grilling is a lot rare of an occurrence than in the warmer months too.

For now though, it’s still Summer! So lets get the barbecue on, because I’ve got a wonderful pasta salad to go with whatever you are grilling, and it makes a lot so it’s perfect for a cookout with friends and family. What’s better than hanging out friends and family and sharing awesome food?! Nothing, that’s what.

Before I show you how to make this lovely, easy, and so flavorful salad, a big thanks goes out to Katya over at Little Broken for the amazing Greek Vinaigrette that I use in this salad.

You want to start by getting a big pot of water to a boil, and then adding your pasta. Cook the pasta according to the package directions and then drain and run under cold water to cool. While that’s going on, you can prep your veggies.

Once you have everything chopped up, toss your veggies, olives and feta together in a very large bowl. Ā Add the cooled, cooked pasta, and toss together.

Then make a batch of the dressing, which consists of olive oil, red wine vinegar, pressed garlic, lemon juice, oregano, salt and pepper. Pour that over the salad, and toss to coat completely. It is now ready for the fridge. Cover your salad and refrigerate for at least 2 hours.

Because pasta likes to soak up dressings like this one while it sits, I make a second batch of the dressing and have it ready in the fridge. Then when it comes time to serve, I pour my reserved dressing over the salad, and toss again to coat. Delicious!

Print Recipe
Greek Pasta Salad Yum
Recipe by Christine Titus
Course Salads
Cuisine Greek
Servings
servings
Ingredients
Course Salads
Cuisine Greek
Servings
servings
Ingredients
Instructions
  1. Bring a large pot of water to a boil, and add pasta. Cook pasta according to package directions. Drain and run under cold water to cool; set aside.
  2. While pasta is cooking, prep vegetables. Toss onion, cucumber, tomatoes, olives and feta together in a very large bowl. Add cooked pasta, toss together and set aside.
  3. In a small bowl, whisk together all of the vinaigrette ingredients. Pour over pasta mixture, and toss well to coat. Cover and refrigerate salad for at least 2 hours before serving.
  4. In another bowl, or a mason jar, combine all of the vinaigrette ingredients again. Whisk to combine well, or put lid on jar and shake to combine. Cover and place in the refrigerator until ready to serve the salad. Just before serving, shake or whisk reserved dressing, and pour over pasta salad. Toss to coat, and serve.
Recipe Notes

I make a reserved batch of the vinaigrette, because the pasta tends to soak up a lot of the dressing as it sits. Adding additional dressing before serving will make sure your salad isn't dry, and of course bring extra fresh flavor.

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Raspberry Lemonade Sparkler

Welcome to Summer! Has it been crazy hot where you live? It sure has been Ā here in Southern Indiana for the past few weeks. When it gets close to the 90s with humidity on top of it, I’ve got to find a way to beat the heat. Out here in the country, we like to visit our “neighbor’s” house, who happens to have a very lovely swimming hole. Complete with a fun slide to slide down and make huge splashes in the water. It’s a ton of fun, and my kids love it.

Another thing I like to do on a nice hot summer day, sit on a shady porch with good company, and share a delicious, refreshing, ice cold beverage. It doesn’t have to be an adult beverage, but in this case, it is an adult beverage. I introduce to you, the perfect hot summer day beverage, my Raspberry Lemonade Sparkler.

You’re going to love this cocktail. Not only is it super simple to make, but it’s incredibly refreshing, and absolutely delicious.

When you make this drink, be sure you are using Pink Moscato Champagne and not just Pink Moscato wine. You want the bubbles in this beverage. It makes a HUGE difference in the final outcome.

I hope you enjoy this wonderful cocktail as much as I did, and as always, when drinking an adult beverage, please drink responsibly.

Now, go mix one of these up, take it to the porch, sit back, relax, and enjoy!

Print Recipe
Raspberry Lemonade Sparkler Yum
Course Beverages
Cuisine American
Servings
serving
Ingredients
Course Beverages
Cuisine American
Servings
serving
Ingredients
Instructions
  1. Pour Raspberry Lemonade into a glass with ice to a little more than halfway.
  2. Add a splash of grenadine.
  3. Top with champagne.
  4. Garnish with frozen raspberries and lemon slice.
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