Brunch Salad

Summer Pasta Salad

We always use these paper cartons to pack for the beach or a picnic.  You can find them on Amazon, like everything else.

This is a really easy and lite-ish pasta salad that keeps clear of the traditional mayonnaise, which is the last thing you want at a summer picnic or especially the beach.


  • 1 pound of farfalle pasta
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup olive oil
  • 4 tablespoons basil, chopped
  • 3 tablespoons dill, chopped
  • 3 tablespoons cilantro, chopped
  • 3 tablespoons chives, chopped
  • 1 large shallot, finely chopped
  • 1 red bell pepper, rough chop
  • 1 yellow bell pepper, rough chopped
  • 1 large jalapeño, fines chopped
  • 1 cup feta cheese, crumbled (more if you like)
  • Kosher salt and freshly ground pepper

Making It

  • Bring a pot of water, 2 tablespoons each of salt and olive oil, to a rolling boil then add the pasta and cook for just under the recommended time–you don’t want crunch but you want in to be firm.  Strain and put in a mixing bowl
  • Immediately mix the olive oil and lemon juice and add to the strained pasta, salt & pepper to taste.  Set aside until room temperature.
  • Add all of the other ingredients and let sit for an hour and serve
  • You an always toss on a little more olive oil and lemon juice just before serving to “wake it up”
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Sullivan’s Island

2 comments on “Summer Pasta Salad

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