Pasta Salad with Feta, Tomato and Red Onion

by Michelle on June 26, 2013

Pasta salads are one of my favorite summer side dishes for many reasons: they don’t need to be served warm, they feed a lot of people, they’re simple to prepare and oh yeah, they’re often delicious. This version is all of the above, emphasis on easy and delicious. My sister-in-law, Lauren, made this salad for my Father’s Day barbecue a couple of weeks ago and I could not stop eating it!  I’m a big fan of the feta, red onion, tomato combo, and often use it in green salad or quinoa, so I knew this would become a go-to recipe. Since then, I’ve made it twice more. (I threw some grilled sausage into last night’s version and we ate it as a main course with salad.) The best part is that you probably already have the ingredients on hand, especially in the summer. Maybe you need to buy feta, which isn’t hard to find. I also recommend using organic pasta which is delightful. I recently discovered that Shop Rite makes several varieties of organic pasta and it’s pretty inexpensive, especially when it’s on sale. I stocked up last time I was there. Anyway, this is a definite keeper. In fact, it would be an excellent addition to your Fourth of July celebration. I promise, your guests will not be disappointed!

Pasta Salad with Feta, Tomato and Red Onion

1 pound of organic pasta (use a fun shape like fusilli or gigli)

2 medium tomatoes, chopped

1/2 pound feta cheese, crumbled

1/2 of a medium red onion, sliced thin

Olive oil

Salt and pepper

NOTE: These ingredients are approximations. You should make your salad according to taste. The pasta soaks up the feta which is why I add a lot (and I love feta) but if you want less sharpness, add less feta.

Boil the pasta according to package directions. Drain and transfer to a large bowl. Add the rest of the ingredients and gently toss. Season with salt and pepper. Chill for at least 2 hours, then add more olive oil as needed.

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