I cook all the time, and my husband says I never make the same thing twice. Well, I don’t make the same thing twice until I find one that is a keeper. This one is a keeper. When I entertain or if I am cooking for the church food ministry, I like to use recipes that I know are good. This pasta salad is my very favorite. The capers and the feta cheese give it a wonderful flavor. This salad is especially good this time of year when you can get fresh vegetables. The recipe calls for pasta and any vegetables you like. I like to add onions, green bell peppers, and cherry tomatoes.
One thing I do in the summer is keep a container with chopped bell peppers and one with chopped onions in the refrigerator. It makes cooking so much easier to have some of the veggies already prepped and on hand.
You could add a bottle of Italian dressing to this pasta salad but don’t. This homemade dressing only takes a few minutes to prepare, and there is no comparison in it to store bought bottled dressing.
After I have put the pasta and the vegetables in the bowl, I like to toss with the dressing, and let it sit for a hour or so in the refrigerator before serving. If I am using fresh herbs, I will add those just before serving.
The good thing about making a salad like this is that you can adapt it to what you like. You could add corn, carrots,roasted red peppers, chicken, or ham and it would be delicious. If I have any left, I will add a can of tuna to it for lunch the next day.
For the Salad
For the Dressing