I finally saw it at Vons again and this time it had a name and a price. It is called the Club Med Pasta Salad and it is the perfect name for it! I made it again for a BBQ last weekend and everyone raved about it. It’s perfect the same day it’s made, but it’s even more amazing as leftovers later. Pam and I have been known to eat it right out of our Tupperware!
So, in honor of summer, BBQs, and venturing outside my baking box, I give you the Club Med Pasta Salad!
Club Med Pasta Salad
1 pound medium shells pasta, slightly undercooked (I used Barilla)
½ -1 pound kalamata olives, rinsed, pitied, and sliced in half
8 ounces julienne cut sundried tomatoes in olive oil (I used Mezzetta)
6 ounces crumbled feta cheese (I used Athenos)
11 ounces pesto (I used Buitoni)
extra virgin olive oil, as needed
|Introducing the cast for today's feature presentation: Club Med Pasta Salad!|
(Just missing the olives...)
Cook the entire box of pasta according to box instructions, but leave it slightly undercooked.
|Barilla Medium Shells.|
While the pasta cooks, rinse the kalamata olives, then slice them in half lengthwise and remove the pits. (When I got the olives from the farmer’s market, I had to pit them myself. But, when I got them from the deli counter at Vons, the pits were already removed.)
|Whole kalamata olives, fresh from the Hillcrest Farmer's Market!|
If you can’t find julienne cut sundried tomatoes, just buy regular ones and cut them up yourself. I cut them to be about the same size as the olive halves.
|Mezzetta Sunripened Dried Tomatoes, cut into small pieces.|
Combine hot pasta, kalamata olives, sundried tomatoes (with olive oil they came in) and feta cheese in a large bowl/container (preferably something with a lid). Once mixed, add pesto in small amounts. If your pesto sauce is dry, drizzle in additional olive oil to keep pasta salad from drying out.
|Athenos Crumbled Feta Cheese.|
|Buitoni Pesto with Basil...not as delicious as my homemade pesto, but a decent substitute!|
|Club Med Pasta Salad!!|