This isn’t really a recipe, more of a reminder to make this Mediterranean pasta salad more often. All the ingredients can be prepped in advance. I even cook the pasta, cool it and add to a zip top bag so I don’t have to boil water the day of my BBQ. The dressing I typically use is my Easy Greek Vinaigrette which is tangy and delicious and can be made and stored in a canning jar (or other small jar).

This image of my salad is just one version. I sometimes add artichocke hearts, garbanzo beans or skip the pasta – it’s just pretty and a salad everyone enjoys.

A pound of dry pasta with the various fixings will feed eight diners.

Enjoy!

Veronique