Nothing screams "summer" like a barbecue with homemade pasta salad served on the side. This Mediterranean version was inspired by my mom's pasta salad, with a slight Mediterranean twist. Chris, the "not a pasta salad fan" asked for seconds, so you know it must be good.
About 1/2 box of tri-color rotini (I think the tri-color looks the prettiest but you could use regular rotini)
1/2 cup artichoke hearts
about 5 baby carrots
1/2 zucchini (green squash)
1/4 large red onion
1/2 cup Italian salad dressing (I used Kraft Zesty)
Crumbled feta cheese
Cook pasta according to directions on box. Prep veggies. You can really cut them any way you prefer, but I wanted to add some different textures. I grated the carrot and zucchini, sliced and quartered the cucumbers, chopped the artichoke hearts, and julienne cut the red onion. Drain and rinse pasta in cold water. Throw it all in a large bowl, pour in salad dressing, and mix it all up. Sprinkle feta cheese. Store in fridge about 30 minutes before serving.
Serves about 8-10.
So easy. Congratulations, you have yourself a hit pasta salad for any summer barbecue or party. Enjoy!