A Fresh Take: A vibrant new bite.:

The Best Kind of Kitchen Mistake

I made this salad for a big family picnic. I was in a big rush that morning. I tossed everything together and ran out the door.

The pasta soaked up all the dressing by lunchtime. It was a little dry. I learned my lesson that day. Now I always add the dressing just before we eat.

Why This Simple Salad Works

This is not just a list of ingredients. It is a perfect team. The salty feta and the sweet tomatoes are best friends. The tangy dressing brings everyone together.

This matters because good food should make you happy. It is about the joy of different tastes dancing together. Does not that sound fun?

A Rainbow in Your Bowl

Look at all those colors. The green squash, red tomatoes, and black olives. It is so pretty. Eating colorful food is good for your whole body.

Fun fact: The colorful rotini pasta is called tricolor because it has three colors. It usually has tomato, spinach, and plain pasta all twisted up. Which color in the salad is your favorite? I always love the pop of red from the tomatoes.

Your Kitchen, Your Rules

This recipe is like a friendly suggestion. You are the boss of your own bowl. Do you have a vegetable you love? Toss it in. Not a fan of olives? Leave them out.

Cooking should be fun, not scary. This matters because it helps you trust yourself. What is one ingredient you would love to add to this salad?

Perfect for a Busy Day

You can make this so fast. The pasta cooks in just ten minutes. Then you just chop and toss. It is that easy. I still laugh at how simple it is.

It is the perfect dish to bring to a party. Or to keep in your fridge for a quick lunch. Have you ever brought a homemade dish to share with friends? What was it?

Ingredients:

Ingredient	Amount	Notes
tricolor or garden rotini pasta	1 (16-ounce) package
red onion	1 small, chopped
summer squash	2 small, chopped
sliced black olives	1 (2.25-ounce) can	drained
feta cheese crumbles	1 (4-ounce) package
grape tomatoes	1 pint, halved
Greek vinaigrette dressing	1 (14-ounce) bottle

A Pasta Salad for a Sunny Day

Hello, my dear! Come sit with me. I want to share a perfect summer recipe. It is so colorful and fresh. It always reminds me of family picnics in the park. My grandson calls it “confetti pasta.” Doesn’t that sound fun?

This salad is wonderfully simple to make. You just toss everything together. The best part is how cool and crisp it tastes. It is a lifesaver on a hot day. I still smile thinking of my granddaughter eating three bowls!

Steps

Step 1: First, cook your pasta. Follow the directions on the box. I use the tricolor rotini. It looks so cheerful in the bowl. Once it’s cooked, drain all the water out. Let the pasta cool down a bit.

Step 2: Now, grab your biggest, prettiest bowl. Pour the pasta right in. Then add all your chopped veggies and the feta cheese. I love the salty bite of the feta. It makes the whole salad sing.

Step 3: Time for the dressing! Pour that lovely Greek vinaigrette over everything. Now toss, toss, toss until it’s all mixed. (Here’s a hard-learned tip: If you’re making this a day ahead, wait to add the dressing. The pasta will drink it all up!)

Pop the bowl into the fridge to get cold. The wait is the hardest part. Doesn’t that smell amazing? Do you prefer your pasta salad right away or after it’s chilled? Share below!

Cook Time	10 minutes
Total Time	30 minutes
Yield	6 servings
Category	Lunch, Side Dish

Let’s Mix It Up!

This recipe is like a blank canvas. You can change it with what you have. It is a great way to use up little bits from your fridge. I do this all the time. Here are a few of my favorite twists.

• The Garden Lover: Swap the squash for chopped cucumber and bell peppers. So crunchy!
• The Protein Power-Up: Add a can of chickpeas or some chopped grilled chicken. It makes a full meal.
• The Herb Fling: Toss in a big handful of fresh chopped basil or dill. It smells like a summer garden.

These are just a few ideas to get you started. Which one would you try first? Comment below!

The Perfect Plate

Now, how should we serve our beautiful creation? I have a few thoughts. For a simple lunch, just a big bowl and a spoon is perfect. For a fancier dinner, you can do more.

Serve it on a bed of crisp lettuce leaves. It adds a nice fresh crunch. You could also grill some flatbread to have on the side. Nothing beats warm, toasty bread.

For a drink, a glass of chilled iced tea with lemon is my go-to. It is so refreshing. For the grown-ups, a crisp glass of white wine is lovely. Which would you choose tonight?

Keeping Your Pasta Salad Fresh

This pasta salad is a perfect make-ahead meal. Just keep the dressing separate until you are ready to eat. I learned this the hard way. I once made a big batch for a family picnic. I dressed it the night before. The pasta drank all the dressing and got a bit soggy.

If you want to freeze it, I do not recommend it. The fresh vegetables will not hold up well. They become soft and watery when they thaw. Batch cooking is a wonderful time-saver for busy weeks. It means a good meal is always waiting for you in the fridge. This makes weeknight dinners so much easier and less stressful.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Problems

Sometimes our cooking does not go as planned. Do not worry. Here are some easy fixes. Is your pasta salad too dry? Just add a little more vinaigrette and toss it again. I remember when my grandson thought it was too plain. We added a sprinkle of dried oregano. It made all the difference.

Are your vegetables wilting? Wait to chop and add them until a few hours before serving. This keeps them nice and crisp. Fixing small problems builds your confidence in the kitchen. It also makes your food taste so much better. You learn what you and your family like best.

Which of these problems have you run into before?

Your Pasta Salad Questions Answered

Q: Can I make this gluten-free?
A: Yes! Just use your favorite gluten-free pasta. It works just as well.

Q: How far ahead can I make it?
A: You can mix everything but the dressing up to two days ahead.

Q: What can I use instead of feta?
A: Mozzarella balls or even shredded cheddar cheese are great swaps.

Q: Can I double the recipe for a crowd?
A: Absolutely. Use your biggest bowl for mixing. You will need it.

Q: Any other add-in ideas?
A: Try some chopped pepperoni or canned chickpeas for extra protein. Fun fact: Chickpeas are also called garbanzo beans!

Which tip will you try first?

Share Your Kitchen Creations

I hope you love making this bright and cheerful pasta salad. It always reminds me of sunny summer days. Cooking is about sharing joy and good food with the people we love. I would be so thrilled to see your version.

Have you tried this recipe? Tag us on Pinterest! Show me what you created in your own kitchen. Your pictures always make my day.

Happy cooking!
—Lena Morales.