Balsamic Feta Pasta Salad

This tangy balsamic feta pasta salad dish for potlucks is going to be the star of the potluck. This is a simple to make potluck pasta salad that travels well and gets so many compliments every time its served.  Its so simple to make that even my kids started making it for their get togethers or college potlucks.

Recipe Discovery

Years ago, I was walking through Costco with my three kids, pregnant with my fourth. Have you taken a cart full of kids to Costco? Thank God for the large carts. I was grudgingly walking through the rudest customer population in the county, with my boys hanging onto the bottom rail and dragging their bodies along the floor. You know, a good Costco day is when there are many sample tables, as was this day and my kids wanted to try EVERY one. Lots of spilled food on the cement floor for customers to step in, SORRY! Good thing my boys will mop it up with their bodies. That’s when we found the sample table that would change my potluck life forever, balsamic feta pasta salad dish for potlucks in a Dixie cup served with a spork. My kids loved it!

Ingredients

• Newman’s Balsamic Vinaigrette.  One bottle (I am particular about this. Only Newman’s Balsamic Vinaigrette Dressing will get the taste that receives compliments.) 
• Roma Tomatoes about 5, (My daughter and mom use cherry cut in half. I use romans and dice them so if Im lucky the kids wont see them in the salad and will accidently eat one)
• Feta cheese Crumbled Large container.  (Again, my adult daughter changes it up and uses Mediterranean flavor. Noting the defiance?)
• Black Olives Large cut in half.  2-4 cans
• Tri colored Rotini 1.5-2 boxes.
• Dash of olive or avocado oil (optional)

Tools

• Large cooking pot for boiling noodles. (I use a 5 quart or pasta pot)
• Two strainers.  You can get away with one (I use a large metal and a smaller wire one.)
• Large slotted spoon
• Knife /cutting board
• Large bowl preferably with lid (I use my “Fix It Mix It” Tupperware. From the olden days)

Steps

1. Boil water in 5 quart container or larger with few pinches of salt. 
2. Add noodles, boil per package directions until “al dente”.
3. Rinse noodles in cool water (sometimes Ill mix in ice cubes and keep the pasta draining in the strainer until they melt) Cool those noodles!
4. While noodles are still in strainer Add a little dash (maybe a tablespoon) of olive or avocado oil and mix.   
5. Set a bowl or the cooking pot underneath the strainer full of noodles, Cover and refrigerate for an hour or more. 
6. Get out your big bowl!
7. Cut up your tomatoes into small pieces, strain, add to your bowl. (Let them drain in a strainer before adding them to your bowl.  We don’t want a runny salad)
8. Drain your olives and cut each one in half. Add to your bowl. 
9. Add your feta to the bowl
10. Add your noodles
11. Stir and stir
12.  Add SOME dressing. Stir in just enough dressing to keep the noodles from sticking. We are going to add the rest at the potluck right before serving.
13. AT THE POTLUCK: mix in the remaining dressing. (I don’t prefer to use the whole bottle.  I always leave about a finger width amount of dressing in the bottle and bring it home to irritate me later when I see it in the fridge. Not enough to do anything with and taking up space.)

MOST IMPORTANT STEP: don’t forget your dressing at home and bring a serving spoon!

Variations

  I don’t variate from the basic recipe,  but my rebellious daughter and mom do.  I also don’t suggest adding all these options to your salad at the same time.  Simple is key. 

• Substitute Mediterranean feta cheese
• Cucumber. Add 1-2 cubed Cucumbers (strained like the tomatoes)  
• Salami. Add 1 cup chopped hard salami (baby choking hazard)
• Red Onion. Add 1/2 red onion, sliced 
• Artichoke Hearts. Add chopped artichoke hearts. (strained, of course)

Balsamic Feta Pasta Salad

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Servings: 12

Ingredients Method

Ingredients

  

• 18oz Tri-colored rotini past
• 5 medium Roma tomatoes diced or chopped
• 8 ounces Feta cheese
• 2 6 ounce cans Black olives sliced
• 16 ounces Newman's Balsamic Vinaigrette salad dressing

Method

 

1. Boil noodles per package directions until “al dente”.
2. Rinse and COOL noodles
3. Add a little dash of olive or avocado oil into noodles and mix. (optional)
4. Get out your big bowl!
5. Dice or chop tomatoes and drain excess juice (I throw them into a strainer before adding them to big bowl)
6. Add diced tomatoes, sliced olives, and crumbled feta cheese to big bowl, mix.
7. Add your COOLED noodles
8. Stir and stir.
9. Add SOME dressing. (Stir in just enough dressing to keep the noodles from sticking. We are going to add the rest at the potluck right before serving.)
10. AT THE POTLUCK: mix in the remaining dressing.