An outdoor cookout or potluck is not complete without some sort of a pasta salad. It’s the go-to salad that goes a long way. And it’s the type of salad where just about anything goes. Use leftover chopped vegetables, lean cooked and cubed meats and combine with a creamy dressing or vinaigrette.
When you make a pasta salad to be served cold, it’s best to cook the pasta al dente, rinse and drain it. Spread the cooked pasta it on a jelly-roll pan to cool completely to room temperature and dry. This helps the pasta retain some of the starchiness so the vinaigrette will coat the pasta, but not completely soak in.
Today’s Greek Pasta Salad uses cavatappi pasta. It’s a short S-shaped pasta tube that resembles a corkscrew. Most all of the timing in this recipe is in prepping the vegetables. And the dressing benefits from some feta cheese whipped in. You can use the dressing on a mixed greens salad, too.
Greek Pasta Salad
Makes: 48 ( 1/2 -cup servings). Preparation time: 30 minutes. Total time: 45 minutes.
Adjust the salt as needed. The olives and feta cheese will contribute to the saltiness. Cavatappi is a short S-shaped pasta tube that resembles a corkscrew. From and tested by Susan M. Selasky for the Free Press Test Kitchen.