Feta
cheese
and
cured
olives
help
give
the
pasta
salad
a
dis3nctly
savory
taste,
which
is
rounded
out
by
the
tangy
dressing
and
various
fresh
and
pickled
vegetables
spiked
throughout
the
mix.
A
combina3on
of
different
vinegars,
oils,
and
cheese
result
in
a
slightly
sharp
but
en3cing
smell.
This
pasta
salad,
originated
by
my
Aunt
Paula,
made
an
appearance
at
every
family
gathering
during
the
summers
of
my
childhood,
and
it
remains
a
staple
dish
to
this
day
(on
trips
home
I
can
depend
on
finding
the
same
large
tan
tupperware
container
filled
with
pasta
salad
in
my
mother's
refrigerator.)
It's
one
of
those
dishes,
like
chicken
parmesan,
grapefruit-‐sized
meatballs,
and
pasta
drowning
in
red
sauce,
that
has
no
place
on
an
authen3c
Italian
table.
It
is,
instead,
a
celebra3on
of
the
humble
abundance
my
family
found
at
the
supermarket,
the
kind
we
could
have
never
imagined
enjoying
only
one
or
two
genera3ons
ago.
My
aunt's
pasta
salad
is
a
decidedly,
undeniably
Italian-‐American
inven3on,
just
like
my
family.
And
so
whenever
I
make
it
for
myself
now
in
New
York,
a
century
aLer
my
great-‐grandfathers
(great
cooks
in
their
own
right,
I'm
told)
landed
here,
I
find
myself
following
them
back
home,
if
only
for
a
few
brief
bites.
Boil
pasta
for
approx.
9
min.
in
a
large
pot
of
well-‐salted
water
un3l
al
dente.
Shock
boiled
pasta
in
ice
bath
or
with
cold
water.
Steam
broccoli
for
approx.
4-‐5
min.,
then
shock
in
ice
bath
or
with
cold
water.
Wait
un3l
pasta
and
broccoli
reach
room
temperature,
then
combine
with
other
vegetables
and
feta
cheese
in
a
large
mixing
bowl.
In
a
separate
container,
mix
together
dressing
packets,
vinegar,
and
olive
oil
(per
instruc3on
on
packets).
Pour
dressing
slowly
over
bowl,
carefully
and
thoroughly
mixing
with
other
ingredients.
Add
salt
and
pepper
to
taste.
Cover
bowl
3ghtly
with
plas3c
wrap
and
refrigerate
for
at
least
8
hours
before
serving.
Best
enjoyed
chilled.
Pasta salad
24 oz short tri-color pasta
1 package crumbled feta cheese
1 can small black olives, rinsed and sliced
1 jar pickled yellow pepper rings, rinsed
4-5 fresh baby bella mushrooms, rinsed and roughly chopped
1 jar roasted red peppers, roughly chopped
1 package frozen broccoli florets, steamed
2 packets Good Seasons italian dressing
Extra virgin olive oil
Red wine vinegar
Salt and pepper