I don’t make this salad very often. And that’s not because I don’t like it all that much…it’s because I like it so much that I cannot stop eating it, even when it’s 3 o’clock in the morning and I just stirred from my slumber ever-so-slightly when all of a sudden the words “COLD PASTA SALAD” propelled me towards the kitchen, where I later discovered myself standing in front of my refrigerator holding an empty Tupperware.
It’s not a pretty sight. (It is, however, rather fun.)
But occasionally – like for my friend Elise’s daughter’s beach birthday party – I can be persuaded to whip up a batch.
(This particular batch may have originally been sliiiiightly bigger than the batch that was ultimately delivered to the party. What can I say? I have a pasta problem.)
* * * Cold Pasta Salad with Feta, Olives and Tomatoes * * *
What You Need:
- 1 package penne (or pasta of choice)
- 2 cups cherry tomatoes, halved (see video below pleeeeease)
- 1/2 cup crumbled feta
- 1/2 cup sliced black olives
- Olive oil
- Salt & pepper
- 1 large handful fresh basil, ripped up
What You Do:
- Cook pasta according to package instructions. Let cool, then toss with tomatoes, feta, olives, about 1/3 cup olive oil, and salt and pepper to taste.
- Store in the refrigerator until ready to serve. When ready to serve, add the basil and toss lightly to distribute throughout.
P.S. And in case you’re all ugh cherry tomatoes ugh, they’re so annoying to cut in half, ugh…here you go: