Pasta Salad

Spring to me means pasta salad season, so it’s basically an excuse to throw whatever you feel like in a bowl of pasta and call it…salad! This is a really simple base that you can add to or modify to your liking. Here’s a reel on how I make it. Enjoy! ⁣


+ 12oz pasta of choice ⁣
+ 2 cups halved cherry tomatoes ⁣
+ 1 cup sliced cucumbers ⁣
+ 1 cup sliced Kalamata olives ⁣
+ 1 cup chickpeas ⁣
+ 2/3 cup crumbled feta cheese (or vegan feta, goat etc.)⁣
+ 2/3 cup olive oil⁣
+ 1/4 cup balsamic or apple cider vinegar ⁣
+ 2 tbsp mustard ⁣
+ Salt and pepper ⁣
+ Fresh dill (optional)


1. Cook pasta and let cool⁣.
2. Add tomatoes, cucumbers, olives, chickpeas and cheese⁣.
3. Separately, combine olive oil, balsamic vinegar, mustard and salt and pepper (I just do a pinch of each) to your liking.
4. Add dressing and toss, top with dill or other fresh herbs.