By Misty I.
June 26, 2019
If I let my son pick a “snack” before or after baseball he often wants to go to Island Naturals for their Greek Pasta Salad. It’s good, but it’s also pricey. I shudder every time I buy it for him because we all know pasta salad is very easy to make.
This is my modified version of what I found in the 2011 printing of Island Naturals Cookbook by Gina Franchini and it’s baseball player approved! This is also great for your summer picnics/potlucks, no mayo in sight!
Baseball Player Greek Pasta Salad
1 lb. penne pasta
¼ C. fresh squeezed lemon or lime juice (this ingredient is important. It must be fresh, not the weird bottled lemon juice stuff)
¼ C. olive oil or more
½ C. sundried tomatoes, drained from oil
1 C. roasted red peppers, Mezzetta brand
¼ C. capers or more
1 large can, black or green pitted olives, roughly chopped
10 Italian basil leaves, hand torn
½ C. crumbled Feta cheese, President brand
salt and pepper to taste
- Boil the pasta in salted water until al dente. About 8 minutes. Drain.
- Add pasta to a large bowl. Stir in lemon juice and olive oil.
- Add remaining ingredients and stir. Refrigerate.
That’s it, only easy!