This recipe has been a staple for every family cookout for as long as I can remember. So long that I am not even sure where the recipe came from, my dad? me? a cooking show? I’m really not sure, so I will say that my dad definitely deserves some credit here as he is the one responsible each and every cookout for bringing this.
That being said this it the EASIEST pasta salad that you can likely make with things you already have in your house right now! Feel free to change the veggies in here based on what you have, we often just use whatever is fresh from the garden at the moment.
It is perfect for that last minute invite to a cookout or to have in the house for those days where it is just too hot to cook. Columbus day is coming, and I’m thinking I need a picnic in the park with some friends before the weather finally turns cold, and you know I will be bringing this!
Quick note about the tomatoes —> If you are like me (mildly crazy) you know that putting tomatoes in the refrigerator will turn off the enzyme that make them taste so earthy and delicious, so in short DO NOT PUT TOMATOES IN THE FRIDGE! I take this very seriously (re: mildly crazy) So I add those right before serving to keep them from going in the fridge.
- 1 lb pasta, multicolor rotini*
- ¾ cup Italian dressing, plus some
- 2 small cucumbers
- 1-2 medium tomatoes
- 6 oz Feta cheese, crumbled
- salt and pepper to taste
- Cook the pasta to al dente according to the directions on the box
- While the pasta is cooking, chop your veggies, I would also suggest seeding the tomatoes if you don't want to water down the dressing
- Drain the pasta (don't rinse it!) and then put a couple of tablespoons of dressing to prevent it from sticking together
- Add the veggies and refrigerate
- Once it's cooled add the crumbled feta and more dressing and salt and pepper to taste. Depending on how much dressing the pasta has sucked up while chilling will change the amount you want to add, so i recommend tasting it as you add it.
- Enjoy Immediately or refrigerate for up to a week*
*Also, the longer it sits in the fridge you might want to add some extra dressing as it gets absorbed.