Pasta salad recipe

Pasta! Yes, we’ll need some of that. I like to use short and textured pasta like penne, ditalini, farfalle, or fusilli. It’s easier to eat, and their shapes absorb the salad dressings really well. Tomatoes: Soooo Mediterranean! You can use fresh tomatoes or sun-dried tomatoes. Cucumbers: It adds a nice crunch and greenery to the salad. Something brined and salty: Olives definitely work here, as do roasted red peppers, artichokes, and hearts of palm. Greens: I like using arugula, spinach, or baby kale. Don’t want big leafy greens? Try just parsley or basil or mint! Feta cheese: Add as much as your heart desires or none if you want to keep this pasta salad vegan.