When the Fruitaholic was born, I was the only one amongst my friends who had a baby. Friendships tend to change with various life events so when he was four months old, I joined a stay at home moms group. It was the one of the best things I’ve ever done. Having a baby can be incredibly isolating and I was extremely grateful to find a group of other new moms with similarly aged babies. I’ve remained friendly with most of those women and it’s been an amazing journey watching all of the children grow.
So when the Baby Burrito came along, I did the same thing. Because the babies were all born in the Fall/Winter, we met at a bakery each week to chat over coffee. Once Spring rolled around, we took advantage of the nicer weather and started taking our outings to the local farmers market. You can find us there every Wednesday morning.
What does any of this have to do with pasta salad, you ask? Well, all of the main components of this swap recipe came from ingredients purchased from the market *and* served to those mamas at our very first “Moms Night In” where we ate lots of tasty food and drank waaaaaay too much wine. It was a fabulous night.
I loved the Greek flavors of this pasta salad. They were even better the next day!
Adapted from Sparks From the Kitchen
- 1/2 Lb. Pasta
- 1 Pint Cherry Tomatoes, halved
- 1 Cup Pitted Kalamata Olives, chopped
- 1 Cucumber, quartered and diced
- 1/4 Cup Feta Cheese
- 1 tsp. Dijon Mustard
- 1 tsp. Italian Seasoning
- 1 Garlic Clove, crushed or pressed
- 1/4 tsp. Kosher Salt
- 1/4 tsp. White Pepper
- 1/4 Cup Red Wine Vinegar
- 1/3 Cup Extra Virgin Olive Oil
Cook the pasta according to package directions until al dente. Drain and rinse with cold water. Shake the colander to remove as much excess water as possible.
Combine all of the salad ingredients in a large bowl and toss.
In a small bowl, whisk together the dressing ingredients until emulsified. Pour over the pasta mixture and mix to evenly distribute the dressing. Refrigerate until ready to serve.