Greek pasta saladLast Sunday Erik, Juliet and I had a picnic at a park near our house that’s on a small lake. I had this vision in my head of a picturesque afternoon, however, when we arrived at the park we realized it was a bit cooler than we thought and super windy. Needless to say our time was cut short, but we still managed to enjoy it. Juliet squeezed every last minute she could playing at the park. Parks are by far her top favorite things. In fact, we went to two parks on Sunday. And every day I drop her off at daycare she asks the provider, “Sarah, can we go to the park today?”

Greek pasta saladThis salad would make a great addition to you Memorial Day BBQ 

As part of our picnic menu I whipped together this greek pasta salad and it was the star of the meal. Erik especially loved it. I like that you can basically add any vegetables you have, don’t worry about following the recipe. Add cucumbers and peppers if you have them. Skip the artichokes if you want. But definitely include the olives, lemon juice and feta cheese.

Store this salad in small mason jars for individual portions. Or pack in a large pyrex bowl and scoop out on-site.

Greek pasta salad
  • 12 ounces dried pasta shells (penne or bow tie pasta would also work well)
  • 1 cup grape or cherry tomatoes, halved
  • ⅓ cup pitted kalamata olives, halved
  • 1 can chickpeas, drained and rinses
  • 1 small jar marinated artichoke hearts, chopped
  • ½ cup crumbled feta cheese
  • ½ teaspoon dried basil or oregano

  • For the dressing
  • ⅓ cup olive oil
  • 3 Tablespoons fresh lemon juice
  • 1 Tablespoon red wine vinegar
  • 2 teaspoons Dijon mustard
  • Salt and pepper
  1. Boil water for noodles and cook according to package instructions, until al dente. Drain and set aside to cool at least 15 minutes.
  2. In a large bowl toss together noodles, tomatoes, olives, chickpeas, artichoke hearts and basil or oregano.
  3. In a smaller bowl toss together the olive oil, lemon juice, red wine vinegar, mustard, salt and pepper. Drizzle it on top of the noodles and toss to coat.
  4. Sprinkle with feta cheese and stir to mix.
  5. Refrigerate for at least an hour. Stir again before serving.
Dressing recipe slightly adapted via Joy the Baker