I know what you’re thinking. I know. ummm…psst…Amy? It’s like November. Why are you giving us a pasta salad recipe?
I know. While EVERY SINGLE RECIPE on Pinterest right now is all butternut squash this and cinnamon that and pumpkin everything. I’m over here making pasta salad. Why? Why you ask? Because it is 90 freakin degrees here in California. Like seriously. And if you can’t tell, I’m depressed about it. All I want is to bake salted caramel pecan cookies and slurp a gallon of butternut squash soup and wear a scarf gosh darn it, because I have like 90 dozen of them. Really. It’s inappropriate how many I have for the 7 cool days we get here. But the VERY LAST THING I want to do is turn my oven on.
So instead, I’m making pasta salad. Which honestly, is so yummy, it pretty much makes me forget about 90 degree Novembers. So if you live in California, Florida or the Sahara, this pasta salad is perfect for you! If you live in Chicago or Buffalo or other lovely cold places, and you just want to pretend it’s 90 degrees outside, you should also make this pasta salad. You rebel you! I like the way you think.
So remember the chimichurri recipe we made last week? Oh yeah, that one. Have any left? Yeah, me neither. So you’ll have to whip up a batch. And remember our yummy Greek yogurt sauce recipe? Yup, you’ll need some of that too.
This recipe is also incredibly easy to multiply. Obviously you see by the pictures I made a huge bowl of it, so I could share it with people… Yeah, that’s my story. I shared it with people.
- 1 Cup cooked pasta
- ¼ cup Greek Yogurt Sauce
- 2 Tbls chimichurri
- 5-6 cherry tomatoes- cut in half
- 3-4 kalamata olive- sliced
- 2 Tbls feta cheese
- Cook pasta according to package instructions, drain and set aside to cool
- In a bowl combine Greek yogurt sauce and chimichurri
- To sauce mixture add cooled pasta and remaining ingredient, stir to combine.
This recipe for chimichurri pasta salad was originally posted by A Foodie’s Diet for Me.