Summer just calls out for pasta salad. My mom made the version with the little ditalini pasta and lots of mayonnaise, eggs, and cheddar cheese! And I love pasta salads – of any kind, but I was looking for something a little lighter – a little fresher – something that said summer with a lot less fat.
Then came this super simple salad with fresh ingredients from your garden or the farmer’s market. It refreshes your mouth and satisfies your belly and has summer all over it!
Here’s what you need:
- 4 cups cooked gemelli pasta (about ½ pound dry)
- ¾ cup of quartered, sliced cucumber (I peeled it, but you can leave the skin on, just wash it well)
- 1 cup cherry or grape tomatoes cut in half lengthwise
- ¾ cup crumbled feta (I used fat free)
- ½ cup black olives sliced thick (about 4 slices to an olive)
- ¼ cup white wine vinegar (a citrus infused vinegar would be delicious as well)
- 2 Tablespoons mayonnaise (I used light)
- 1 Tablespoon olive oil
- 1 large clove of garlic, crushed (or more – we like a lot!)
- ½ teaspoon fresh ground black pepper
- ½ teaspoon sea salt
- 1 ½ Tablespoon chopped, fresh basil
Here’s how to Do it:
Put all those delicious ingredients into a large bowl, then toss it all together.
Put all the dressing ingredients in a small bowl blend them together using a wire whisk. Toss with the salad.
Cover and refrigerate at least overnight – 24 hours is better.
As with any salad that uses a mayonnaise based dressing, it’s best to keep it on ice or put it back in the refrigerator after everyone has been served.
Enjoy the rest of summer!
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