Pasta Salad

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You’ll see an ongoing theme with the last two days…it’s all about how to use up leftovers and not wasting food. A couple of nights ago we had a salad with baked chicken. Our salad couldn’t just have lettuce… no no no, that won’t do! It had cherry tomatoes, cucumbers, olives, mushrooms, feta, lettuce…but we had leftover chopped veggies…but I didn’t want ANOTHER lettuce salad…so I decided to make a pasta salad. This is a super easy dish. You just need a cutting board, a knife, and one big bowl, so this is easy cleanup.

I will say…I don’t have a ton of measurements for stuff because I just used what was leftover. Also, I mean…it’s literally one step when you have all the ingredients prepped.


Pasta Salad




  • Dressing, I just mixed all of this is a 2 cup measuring cup.
    • 1/2 cup olive oil
    • 1/2 cup white vinegar (or red wine)
    • 2 teaspoons of garlic powder
    • 2 teaspoons of oregano
    • 1 teaspoon of ground black pepper
    • 1/2 teaspoon of white sugar
    • 4 chopped garlic cloves
    • 1 chopped, small shallot
  • 1 box of cooked pasta
  • Sliced mushrooms
  • Diced cucumbers
  • 1 cup feta cheese
  • 15 cherry tomatoes, halved
  • 1 diced red bell pepper
  • Sliced olives
  • 6 sliced pepperoncinis
  • chopped lettuce
  • 1 stalk of green onion, chopped


  1. Add all ingredients, except for the green onions, into the bowl then add the dressing and mix together
  2. Top off with green onions
  3. Refrigerate for at least 30 minutes before serving.


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