This pasta salad is my favorite go-to pasta salad for potlucks, barbeques, and just to eat on its own for a quick lunch. I'm going to include two different variations of this recipe; one being the balsamic pasta salad and the other with a vinaigrette added instead of the balsamic vinegar. Some people like balsamic, some don't. I've got your back either way. Oh and did I mention that it's easy to make?
Grab these things:
Ingredients:
- 1 package of mini pepperoni
- 1 package of penne pasta (Spiral works great, too.)
- 1 (16 oz.) bottle of Italian dressing (any will work here.) *Note: If you can find an Italian Vinaigrette dressing, you're winning.
- 4 oz. crumbled Feta Cheese
- 2 T of Balsamic Vinegar (or white vinegar if you are not a Balsamic kind of dude/dudette.)
- 1 small can of sliced olives
Directions:
- Cook pasta until it's al dente. Drain.
- Really important to let the pasta completely cool. It would kind of be a gross salad otherwise.
- Toss cooled pasta with the remaining ingredients.
- You can either dig in or refrigerate for later.
