Summer Pasta Salad

by Thea Miller

Summer Pasta Salad

Great with Grilled Chicken or Beef. Serves 6-8 as a side-dish.


16 oz bag of Delallo Fusilli or Cavatappi Pasta, cooked per package instructions. You will need 5 cups of cooked pasta.
2 cups chopped English Cucumbers
2 cups halved Shady Maple Acres Heirloom Cherry Tomatoes
1 cup cubed mozzarella or provolone
1 cup cubed salami
1 cup Delallo Kalmata Olives, drained
1/2 cup thinly sliced purple onion
Terrapin Ridge Garlic & Herb Vinaigrette
Sea salt and fresh cracked black pepper, to taste


Toss together pasta, cucumber, tomatoes, feta cheese, onion, and fresh basil in a large bowl. Dress with Vinaigrette to taste. Taste and season with salt and pepper. Refrigerate for at least one hour before serving.

Adapted from Terrapin Ridge