As summer begins to wind down, there's still time for a last-minute cookout or picnic. And there's perhaps no better recipe for such an occasion than for this pasta salad. It can be served cold and prepared the day before. Little will guests know how easy it is to make.
Ingredients
- 1-pound Farfalle pasta
- ½ cup sun-dried tomatoes packed in oil, drained and sliced
- 1 cup Kalamata olives, pitted
- 1 medium zucchini, chopped
- 1 cup grated Parmesan cheese
- ½ cup Greek dressing, homemade or store-bought (include more, if needed)
- Salt and pepper, to taste
Directions:
1. Cook the pasta according to the package directions.
2. Mix the cooked pasta with the sun-dried tomatoes, olives, zucchini and cheese. Toss in half the dressing if making the day before.
3. Before serving, toss with the remaining dressing.
Note: The pasta salad can be stored in the refrigerator for up to four days.
