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If clear skies and bright sunshine have you dreaming of a fresh meal outdoors, a picnic may be just the solution. Rounding out your spread of sandwiches and cold refreshments doesn’t have to be a trick – instead, treat yourself to a light, simple side like this Picnic Pasta Salad.
Cooked rotini is mixed with fresh veggies, tossed with Italian dressing and topped with crumbled feta cheese for a zesty complement to your favorite al fresco meals.
Visit Culinary.net to find more ways to round out a perfect picnic lunch.
Picnic Pasta Salad
Recipe adapted from “Budget Bytes”
Prep time: 10 minutes
Cook time: 8 minutes
Servings: 10
1 pound rotini pasta
1 English cucumber
2 bell peppers
10 ounces grape tomatoes
1/2 red onion
2 tablespoons fresh chopped parsley
1/4 cup crumbled feta cheese
1 bottle (16 ounces) Italian dressing
1/4 teaspoon salt
1/4 teaspoon freshly cracked black pepper
Cook pasta according to package instructions. Drain in colander and rinse with cool water; drain well.
Slice cucumber into half-moons, chop bell peppers, halve tomatoes, thinly slice red onion and chop parsley. Set vegetables and parsley aside.
Transfer drained pasta to large bowl. Add chopped vegetables, parsley and feta cheese.
Pour dressing over pasta salad and toss until evenly coated. Add salt and pepper then refrigerate until ready to eat.
Photo courtesy of Unsplash
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