I hate cooking in the summer, unless it's campfire or barbecue. When it's hot outside, I'm just not into prepping meals, so it's been burritos, taco salads, sandwiches, and restaurants for us all summer long. Now that I'm getting harvests from the garden, I'm getting a little creative, and have whipped up this pasta salad almost once a week for the past month. I love having a big bowl in the fridge to eat whenever I'm hungry. It's the perfect summer food.
I used my black cherry tomatoes and hot banana peppers in the salad, but you can use whatever kind of peppers and tomatoes you have on hand. It's a great way to use up your summer harvests!
Greek Pasta Salad
INGREDIENTS+ Garden Rotini Pasta
+ Cucumber
+ Cherry Tomatoes
+ Banana Peppers
+ Feta Cheese (crumbled)
+ Pre-cooked Turkey (cubed, sliced, or shredded)
+ Greek Vinaigrette
HOW TO MAKE IT
Boil the rotini pasta until it's al dente, and drain under cold water. While the rotini is cooking, chop your tomatoes, cucumbers, and turkey and add to a large salad bowl. Stir in feta crumbles. Add drained pasta, and stir in the greek vinaigrette. You can serve immediately, or let it chill in the fridge before eating. Stays good in the fridge for a few days if covered.
Bonus: Serve with a little bit of leaf lettuce mixed in for some extra texture. Sooooo good.
To see other salads I've made with garden fresh ingredients, click here.
Join the conversation!
Thanks for stopping by The Joy Blog! I hope you like what you have seen so far. Feel free to share your thoughts or questions in the comments. I try to respond to almost every single comment.