I thought it would be helpful to share some easy go to summer sides again! These are sides that we have been enjoying when we grill. I aim for them all to be made with less than 15 minutes of prep work and without your oven to keep your kitchen cool in the summer and keep you out playing longer. First up is my Mediterranean Pasta Salad Recipe. I love this quick and easy side dish because it is kid friendly, chock full of veggies and it is super versatile.
Mediterranean Pasta Salad Recipe Versatility
- It can be made earlier in the day which makes meal time easier
- It is a great picnic dish or if doubled a great potluck dish!
- As a side dish it makes enough for us to enjoy for 2 nights or
- We use the leftovers for easy lunches or light dinners
- Just add leftover or rotisserie chicken for a complete meal or
- For a veggie lunch or Meatless Monday Dinner add chickpeas (I also like to add some extra spinach for myself)
This recipe has been adapted for my family and you can easily adapt it for yours!
Adaptations
- Use your favorite gluten free or veggie based pasta
- Swap the pine nuts for toasted almonds or walnuts
- Add Peppers: not everyone loves peppers but they would be a great addition or replacement for the cucumbers or tomatoes if your family does not like those
- Olives: you can use green, black or kalamata whatever your family prefers or eliminate
- Cucumbers – swap for sautéed or grilled zucchini
- Swap parmesan for feta cheese
Ingredients
- 8 oz dried pasta can swap your favorite gluten free
- 2 tbsp olive oil
- 1 tbsp balsamic or red wine vinegar
- 1/4 tspp salt
- 1/8 pepper optional
- 1 cup grape tomatoes
- 1 cup cucumbers
- 2/3 cup pitted olives
- 1/2 - 2/3 cup crumbled feta depends on how much your family loves cheese
- 2 tbsp toasted pine nuts
Instructions
- Cook the pasta medium pot of salted water according to package instructions.
- While the pasta is cooking:
- Cut your tomatoes and olives in half
- Peel and cut your cucumber into half moons
- Measure remaining ingredients
- Mix olive oil, vinegar salt and pepper (optional) in a large serving bowl (the bowl you will use)
- Drain pasta, then rinse under cold water for about 20-30 seconds until no longer hot
- Transfer the pasta to the bowl with your dressing and toss until the pasta is evenly coated with the dressing let cool for 5 minutes.
- Add the remaining ingredients and toss until throughly combined.
- Serve immediately or let it completely cool for an hour and then cover and keep at room temperature until you are ready to serve.
Notes
This can be used as leftovers the next day but it is best the first day Adaptations:- Swap gluten free or a veggie based pasta
- Swap the pine nuts for toasted almonds or walnuts
- Add Peppers: not everyone loves peppers but they would be a great addition or replacement for the cucumbers or tomatoes if your family does not like those
- Olives: you can use green, black or kalamata whatever your family prefers or eliminate
- Cucumbers - swap for sautéed or grilled zucchini
- Feta Cheese can be replaced with parmesan
Did you make this recipe?I would love to see your creations! Snap a picture and tag @kristanwatson or #foodplaygo on Social Media!
