Happy Labor Day to all my US readers! I know most of you are probably out enjoying a day on the water or maybe just a family BBQ, but I wanted to share this pasta salad with you today. It was quick and easy to throw together with things I already had laying around the house. That’s really the best part about most pasta recipes if you ask me.
This idea all started brewing a few weeks ago when we picked up some feta stuffed olives at the Farmer’s Market in Long Beach Harbor. We were there looking to catch a bite to eat at Schooner or Later, and you better believe that it was a fabulous meal. Most importantly though we saw the Farmer’s Market happening in the nearby parking lot and what better way to spend a two hour wait than finding some great fresh ingredients to use in your dishes. The purchase of the day was some feta stuffed olives from Adams Olive Ranch. They were incredible. The olives are organic and local so I was sold almost immediately and then I tasted one. They were definitely a must have, and I could have eaten them all straight from the jar. All in all though I knew I wanted to elevate them and have them add a little punch to something tasty. They worked perfectly in this pasta dish.
Last night was the perfect night for this pasta dish. We were able to munch on it while watching one of my personal favorite childhood movies, The Breakfast Club. It was another night at the Hollywood Forever Cemetery for a Cinespia showing, and I was not let down. So I suggest making this pasta while curled up watching your favorite movie.
Now let’s get to the recipe:
FETA STUFFED OLIVE PASTA SALAD
- 12 oz pasta (We used penne regata, but you can use any kind you want.)
- 7 oz grape tomatoes
- 1 medium zucchini
- 11 feta stuffed olives
- 3 tbsp Parmesan cheese
- 2 tbsp parsley
- 1. In a pot cook the pasta according to box directions.
- 2. In a pan saute the zucchini and tomatoes together until the tomatoes burst open.
- 3. Drain pasta.
- 4. Mix pasta and veggies together.
- 5. Add parsley, Parmesan cheese, and feta stuffed olives to the bowl and mix again.
- 6. Refrigerate and serve. (Personally I think it would be just as tasty warm.)