Backyard Picnic Pasta Salad


Fresh and bright flavors help this pasta salad bring out the joy of summer!

Pastas made from brown rice, chickpeas or quinoa provide a gluten-free alternative. Boost the veggie quotient by substituting zucchini noodles, called “zoodles,” for the pasta.



  • Tricolor pasta, cooked al dente and chilled (Substitute gluten-free pasta or veggie “zoodles” made from zucchini)
  • Olive oil
  • Fresh lemon juice
  • Italian seasoning
  • Halved cherry tomatoes
  • Crumbled feta cheese
  • Fresh basil


  1. Cook the pasta. Drain and chill completely.
  2. Whisk together 2 parts olive oil to 1 part fresh lemon juice and Italian seasoning to taste.
  3. In a large bowl, combine pasta, tomatoes and feta cheese.
  4. Add dressing and stir gently to combine.
  5. Top with fresh basil, if desired.