Pasta salads are ideal for summer parties. You can make them ahead of time and you don’t have to worry about heating up the house. This one came together on the fly, as most of them tend to do. I stuck with a reddish theme and it worked out.
Start with a bowl of cooked pasta. I used cavatappi, or Scoobi-do pasta.
Chucked in a diced onion, tomatoes, garlic, red peppers, and green olives.
Then some fresh oregano, chives, and some cubed feta.
Then I decided to throw in a few bocconcini as well. I also tossed in some tandoori spice and some Hungarian paprika for kick.
When you make a pasta salad, make a lot of dressing to go with it, because the pasta will absorb so much extra liquid. The base of this one was olive oil, maple syrup, Tabasco, and rice vinegar.
As I said, make a lot.
Put half in now and then the other half right before you serve it.
There was enough left over that I added some pasta sauce to it, topped it with cheese, and baked it into a casserole afterwards. Waste not!