I had a reader request a post about recipes that would be great to bring to a potluck or picnic. It’s that time of year when barbecues and gatherings will be a monthly, if not weekly, occurrence, and I think most of us will be tired of potato salad by summer’s end! I’ve already posted some awesome side dishes that would be great to bring to parties– my caprese pasta salad, gruyere mac and cheese, and maple bacon brussels sprouts would all be delicious options. I also came up with a new recipe to add to the list, a super yummy and easy Greek pasta salad. If you can boil noodles, you can make this. I hope you and all the guests at your next gathering enjoy!
Start off by cutting a red bell pepper in half, scooping out the seeds, and place on a baking sheet. Roast at 375 for about 30 mins, or until the edges are slightly charred. Meanwhile, Chop your veggies and boil your noodles.
I like to use a tri-color rotini because it is prettier and adds an extra serving of veggies to the dish. I’m all about sneaking vegetables into my kids food!
I recommend getting the chopped canned olives and feta crumbles, both integrate really well into the pasta and your kids wont even know they are there. I did pick out the red onions for them though.
Greek Pasta Salad
1 12 oz box of tri color rotini
1 red bell pepper
1/2 cup olive oil
1 tsp oregano
1 shallot, diced
1/2 tsp mustard seed
1/4 tsp pepper
1/4 tsp salt
1 tomato, diced
1/4 red onion, diced
1/2 cup artichoke hearts, chopped
1 T finely chopped olives
1/4 cup crumbled feta
1 cup chopped salami
Cut your bell pepper in half and remove seeds. Place on a baking sheet and roast at 375 for about a half hour, or until the edges are slightly charred. Meanwhile, boil your noodles. Then, combine olive oil, juice from your lemon, oregano, shallot, mustard seed, pepper, and salt in a small bowl. Drain your noodles and place in your bowl. Add remaining ingredients (chopping your roasted red pepper before adding) and toss. Pour the vinaigrette on top and stir well. Serve cold.