Summer Pasta Salad
Prep time
Cook time
Total time
I've been bringing this dish to friendly gatherings for the past 4-5 years. It is a wonderful, hearty, and satisfying salad. Try this recipe or substitute ingredients to suit your tastes. It's pasta salad - keep it simple!
Recipe type: Light salad for lunch or supper
Serves: 4-6
  • 1 pound of pasta (any shape will work)
  • ½ bunch of parsley
  • 2 cups spinach, rinsed
  • ½ cup pitted kalamata olives
  • 1-2 Persian cucumbers
  • sweet cherry tomatoes
  • 1 small shallot
  • 1 lemon
  • olive Oil
  • salt and pepper (to taste)
  • Small stalk of lemon sage (about 3-5 leaves)
  • crumbled feta (mozzarella works very well too, but you want fresh, fresh, fresh!)
  1. Cook the pasta (package instructions to al dente)
  2. Drain the pasta, place in a large bowl, let cool. Putting the pasta in a ice bath will stop the cooking and also quickly cool it down.
  3. While the pasta is cooking you can prepare/cut up the olives and tomatoes (in halve) chop the parsley, dice the shallot, and slice the cucumbers.
  4. Add all the veggies to the bowl of pasta plus half of your parsley, half of your feta
  5. Drizzle with olive oil, season with salt and pepper, lemon juice, and then toss gently.
  6. After the ingredients are tossed, taste and add salt/pepper, oil, and lemon as needed. (Refrigerate after this step if making in advance)
  7. After refrigeration, add the rest of your feta, parsley, and spinach to the top.
  8. Drizzle with olive oil and lemon, and finally bruise the lemon sage and place on top for presentation.
  9. Enjoy!
Recipe by This Little Italian at