This evening I was reminded by our local TV meteorologist that we are losing more than two minutes of sunlight per day. So much for summer, right? Wrong. After hearing that the big ball of fire, which has fueled so many incredible summer memories for my family over the past few months, was slowly weaning us from its warmth and light I decided to take action.
I called my playgroup moms and we set a date for an end of the summer picnic in the park. Next week we will round up the kids, make our favorite potluck dishes and bid farewell to the sunny season together.
Since no respectable picnic is complete without a fabulous pasta salad I volunteered to bring my favorite version. It’s perfect for outdoor dining since it doesn’t include a drop of mayonnaise and the longer the pasta is able to absorb the dressing the tastier it becomes. On the flip side if you do plan to make this dish ahead of time it’s best to toss the salad with just half of the dressing; refrigerate the remainder separately and add it to the salad just before serving so the pasta doesn’t get to soggy.
GREEK PASTA SALAD
Ingredients:
6 ounces rotini
1 (6-ounce) can solid white tuna packed in olive oil or water, drained and broken into large chunks
1 cup cherry tomatoes cut in half
1/2 medium seedless cucumber, quartered lengthwise and cut into 1/4-inch slices
1/3 cup coarsely chopped red onion
1 (6-ounce) jar marinated quartered artichoke hearts, drained and coarsely chopped
1 (2-ounce) can sliced pitted ripe olives, drained
1 cup coarsely crumbled feta cheese
Freshly ground pepper for garnish
Ingredients for the Dressing:
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano
1/4 teaspoon pepper
1/8 teaspoon salt
Directions:
Cook the pasta according to package instructions.
Whisk together the dressing ingredients in a large bowl. Stir in the tuna, tomatoes, cucumber, onion, artichokes, and olives.
When the pasta is done, drain well. Rinse with cool water; drain again.
Add cooked pasta to the salad mixture and toss.
Garnish with feta cheese and fresh pepper.
Related Articles:
Picnic Favorites: Super Steak Sandwiches and Strawberry Watermelon Salad