Summer Pasta Salad

SUMMER’S BOUNTY!

I love summer. Between my garden and the farmer’s markets, fresh fruits, vegetables and herbs abound! There is nothing more spectacular then plucking vegetables and herbs right from the garden, eating them within minutes still warm from the sun’s rays. The key to this salad is to always use the freshest and finest ingredients you can get — fresh basil is a must as is good quality extra virgin olive oil. I have been making this particular pasta salad for so long I can’t remember when or where it originated. I know my mother and sisters all make variations of this dish, sometimes with blue cheese or even brie. And though I call this dish Summer Pasta Salad, I do make it in the winter months. It is never quite as good as when I am able to go outside into my garden, pinch some fresh basil leaves and pluck some cherry tomates right off the vine minutes before making the salad. Oh, how I love summer! Enjoy the pasta salad for dinner tonight but save the leftovers for quick, easy lunch tomorrow!

Make the penne pasta according to package’s directions. While the pasta is cooking, slice your cherry tomatoes, cut your basil, cube your feta cheese and slice your scallions.

Put the ingredients in a large serving bowl and mix in one tablespoon of olive oil. Add the crushed garlic, salt and pepper and mix well. When the pasta is done cooking, quickly add it to the bowl along with one more tablespoon of olive oil stirring all the ingredients together.  Adjust salt and pepper as desired.

The Summer Pasta Salad is now ready to serve! It can be eaten hot or cold — either way is delicious!  Garnish with a fresh basil leaf and a little parmesan cheese.

Ingredients:

Box of Penne Pasta, cooked as directed
2 cups cherry tomatoes, sliced in half
½ cup fresh basil, cut into pieces
1 cup feta cheese, cubed
4-6 scallions, peeled and sliced
2 cloves garlic, crushed
2 tbs extra virgin olive oil
¼ tea black pepper
½ tea salt

Basil leaf and parmesan for garnish

Makes roughly 8 servings depending on portion size.

Tips for Success

• Salt your pasta water. A generous spoonful of salt in the boiling water seasons the penne from the inside out, and that makes a real difference in a simple salad like this.
• Cut the basil at the last minute. Basil darkens quickly once it is cut. Stack the leaves, roll them up and slice them into thin ribbons just before mixing.
• Add the pasta while it is hot. Tossing the hot penne right into the bowl warms the garlic and tomatoes and softens the feta just slightly. It makes the whole salad taste more blended.
• Taste before serving. Feta can vary a lot in saltiness, so taste the salad before adding extra salt.

Ingredient Swaps and Variations

Like my mother and sisters, I change this salad up depending on my mood and what is in the refrigerator. Crumbled blue cheese or little pieces of brie are both delicious in place of the feta. Fresh mozzarella pearls are another favorite in our house. Farfalle, rotini or fusilli all work instead of penne, and their nooks catch the olive oil and garlic nicely. For more color and crunch, toss in some sliced cucumber, chopped red onion, a handful of olives or roasted red peppers. If someone in your family wants a little extra protein, grilled chicken or shrimp on the side turns it into a full dinner.

Make Ahead and Storage

If you plan to serve the salad cold, you can make it a few hours ahead and keep it covered in the refrigerator. The pasta soaks up the olive oil as it chills, so stir in a small drizzle more before serving to freshen it up. Leftovers keep well in an airtight container in the refrigerator for 3 to 4 days, and they really do make a perfect quick lunch. For picnics and cookouts, keep the bowl in a cooler or nestled in ice and do not leave it out for more than 2 hours, or 1 hour on a really hot day.

What to Pair It With

This salad is lovely next to anything coming off the grill. Try it with grilled vegetables, chicken, burgers or fish. It is also a great potluck dish since it is easy to make in a big batch and travels well.

Frequently Asked Questions

Can I use dried basil?

Fresh basil really is the heart of this salad, so I would not recommend dried. If you are in a pinch, a spoonful of store bought pesto stirred in is a better substitute.

How much pasta is in a box?

Most boxes of penne hold about 1 pound, which is just right for this recipe.

Mandy

Summer Pasta Salad

Penne tossed with fresh cherry tomatoes, basil, feta, scallions, garlic and good olive oil, delicious served hot or cold.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 8 servings

Course: Salad

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 1 box penne pasta cooked as directed
• 2 cups cherry tomatoes sliced in half
• 1/2 cup fresh basil cut into pieces
• 1 cup feta cheese cubed
• 4 to 6 scallions peeled and sliced
• 2 cloves garlic crushed
• 2 tbsp extra virgin olive oil divided
• 1/4 tsp black pepper
• 1/2 tsp salt
• fresh basil leaf and parmesan cheese for garnish

Method

 

1. Cook the penne according to the package directions.
2. While the pasta cooks, slice the cherry tomatoes, cut the basil, cube the feta and slice the scallions.
3. Put the tomatoes, basil, feta and scallions in a large serving bowl and mix in 1 tablespoon of the olive oil.
4. Add the crushed garlic, salt and pepper and mix well.
5. Drain the pasta and quickly add it to the bowl along with the remaining 1 tablespoon of olive oil, stirring everything together.
6. Adjust the salt and pepper as desired.
7. Serve hot or cold, garnished with a fresh basil leaf and a little parmesan cheese.

Notes

Makes roughly 8 servings depending on portion size. Leftovers make a great lunch the next day.