No picnic is complete without a salad of some sort. Memorial Day weekend is no exception. This easy Greek pasta salad comes together quickly using my frozen rotini pasta I had made about a week ago when I made a pasta bake. I doubled the amount to two pounds and froze an extra pound for future use. It goes in my thawing box the day before and I’m ready to make a salad the next day. I simply tossed in diced tomatoes, sliced black olives, homemade Greek dressing and Gouda cheese, which is what I had on hand. Feta, Mozzarella and Parmesan are also wonderful. Store-bought Greek dressing works just as easily as homemade. I just prefer homemade because I can readily mix it with olive oil and vinegar and it has a super fresh taste. I store the dry mix on the side of my freezer door and make dressing when ever I wish. Click here for the delicious recipe. Here’s a picnic tip: I bring along a bowl of ice to keep under the pasta to keep it cold and tasty even in hot weather. A small bowl used as a pedastal or a larger bowl that holds the salad inside works. I also reserve about 1/4 cup of dressing and toss right before serving. We began our picnic at 11:00 and ended at 4:00 with about twenty-five relatives in attendance and this salad was tasty and fresh right until the end thanks to ice and coolers.
- 1 pound cooked and chilled rotini, penne or macaroni
- 1 cup diced tomatoes
- 1 cup sliced black olives
- 1/2 cup thinly sliced red onion or Vidalia
- 1 cup store bought or homemade Greek dressing
- 1/2 to 1 cup feta, Gouda, Mozzarella or Parmesan cheese
- Mix all ingredients well. Toss and serve well chilled.
What’s your favorite salad to take to a picnic?