I could eat pasta salad everyday. I could eat it with anything. It's such a great pasta because it doesn't have a heavy sauce and there are veggies in it so you don't feel so bad after eating it. Though, I am picky about what kind of pasta salad I'm eating. I absolutely detest traditional picnic pasta salad, the one made with mayo. Gross. But Italian pasta salad coated in an oil based dressing is divine. If you've only had pasta salad in mayo, please try this. It is a much tastier version of pasta salad.
8 oz uncooked Penne Pasta
1/2 cup Cucumber
1/2 cup Bell Pepper
1/2 cup Sliced Black Olives
1/2 cup Sun-dried Tomatoes (you can use regular but sun-dried have a sweeter taste)
3 oz Vegan Feta (cut into cubes or crumbled)
1 cup oil based dressing (I use the fat free baslamic from Trader Joe's)
Cook pasta al dente. While it's cooking, cut up your cucumber and bell pepper. You need 1/2 cup each, after they are chopped.
Once pasta is done, allow to cool and dry a bit. Then you can add the rest of your ingredients and mix it up. Cool in the fridge for at least an hour, longer is better but if you're like me, you can't wait to eat it!