Pasta Salad

Is everyone ready for a long weekend?!  Memorial Day really snuck up on me, but i'm not complaining! I'm heading to Sarasota for a weekend of fun in the sun and to see one of my best friends get hitched.  

For those of you who will be hosting a party, I bring you the perfect pasta salad! There's nothing better than a great pasta salad at a picnic or barbeque.  I promise your friends will be impressed with your homemade version of a classic cookout favorite!

I greatly prefer a fresh vinaigrette based pasta salad to the mayonnaise-y counter part. The red wine vinegar in the dressing lends that familiar tang we all love, and the raw grated garlic packs just the right punch of flavor with a subtle heat.

 

Ingredients:
Dressing
* 3 tbsp. red wine vinegar
* 6 tbsp. olive oil
* 1 clove garlic, grated
* 1 tbsp. shallot, minced
* salt, pepper

Salad 
(add as much or as little of anything you like!)
* 12 oz pasta
* 1 c. cherry heirloom tomatoes, halved or quartered
*  1 cucumber, chopped
* 1/2 c. feta
* 1-2 tbsp. chopped basil, depending on taste


Prepare the pasta according to package directions.  While the pasta is cooking, prepare the dressing by combining all ingredients in a mason jar and shaking until well combined.  When the pasta is done cooking, drain, and toss with 3 tablespoons of the dressing, tomatoes, and cucumber.  Let the pasta salad cool at room temperature for ten minutes or so, then transfer to the refrigerator to finish chilling (about an hour and a half to two hours).

After the pasta is chilled, stir well, and add more dressing as needed (I ended up using about 3/4 of the dressing).  Toss the pasta with the feta and basil and serve.  Enjoy!