Home Run Pasta Salad

My mom frequently emails me recipe ideas. The subject line might say something like, "to try?" or "thought of you." But when she sent me this recipe idea, it read "Home Run Pasta Salad."

This recipe is the quintessential summer pasta recipe. I say this because it--

1. is easy to make
2. can be made ahead
3. can be easily doubled or tripled for your summer block party or pot luck
4. is adaptable in many ways to suit your tastes

I took mom's recipe, tweaked it a bit and came up with my own version of Home Run Pasta Salad. We've had this recipe a couple times--as a side dish and also as a light meal. Just add cooked shrimp, and you've got a recipe suitable for a special occasion. In other words, this recipe is a home run...


Home Run Pasta Salad

1/2 pound cooked rotini pasta (preferably whole wheat)
1 cup greek yogurt, or plain yogurt that has been strained
1 tablespoon brown mustard
juice of 1/2 a lemon
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/2 cup reduced-fat feta cheese
1/4 cup chopped fresh mint or basil, or a combination of both
1 cup chopped English cucumber
1/2 cup chopped bell pepper
optional: 1/2 cup sliced black olives

Cook the pasta according to the package instructions. Drain, set aside.

While the pasta is cooking, in a large bowl mix the yogurt, mustard, lemon juice, salt and pepper, stirring well to full incorporate.

Add the pasta to the sauce, and then top with the feta, mint/basil, cucumber and bell pepper.

Stir gently to combine.

Serves 6-8 as a side, 4-6 as a main.


SPC