Nagi's Big, Easy Pasta Salad

Servings –Makes enough for 5 to 6 as a meal, or 12+ as part of a buffet table at a gathering.

1. Pasta shape – Shells, twirls, orecchiette are ideal. See in post for thoughts. I encourage you to use a shape that has nooks and crannies for little bits of olives and feta to get caught in!

2.Alternative add-ins: Feel free to use your favourites! Other fresh veg, antipasto-ey things. Here are specific “best sub” suggestions to keep the flavour profile similar to my recipe:

Cucumber – celery Tomato – Grilled or baked red capsicum/red peppers and zucchini hunks Olives – capers, finely sliced red onion Basilalternatives I use: Equal first choice: 1/2 cup roughly chopped dill or 1/3 cup toasted pine nuts (half roughly chopped) Second choice: 1/3 cup finely chopped parsley leaves or 1/4 cup each parsley and mint leaves (finely chopped) Fall back: Add 1 teaspoon dried oregano into the Dressing.

3. Other vinegars – white or red wine vinegar, sherry vinegar, champagne vinegar.

4. Smidge of honey – Takes edge off sharpness of vinegar so we can get away with using way less oil than the typical 1:3 vinegar to oil ratio. Good trick for cutting down on oil in dressings! 🙂

5. Italian herb mix – Just the regular mix from any grocery store. Sub with another mix like Herbs de Provence, or dried oregano.

Storage – Keeps well for 3 days! At its prime on the day of making and next day, still every good on day for 2 more days. If intentionally making ahead to take somewhere, take the basil separately and add it in just before serving. Best served at room temp rather than fridge cold, toss well just before serving.

Nutrition per serving assuming 6 servings.