It’s picnic season! The sun is out more often now and the parks are blossoming with all the colors of the rainbow, it’s the perfect time to make some picnic food, grab a bottle of wine and absorb some vitamin D.
We’re lucky enough to live next to the two biggest parks in Amsterdam, so when the sun comes out we find ourselves outside a lot. And because it’s always a good occasion for good food, spontaneous picnics pop up alot. It’s only natural that this colourful Italian pasta salad became one of our favorites, it’s quick has an amazing mix of flavors , it’s gorgeos and keeps great the entire day out.
Vondelpark is a must see when you visit the city, it’s beautiful in any season but this time a-year you’ll find the most gorgeos Tulips welcoming the spring.
Pi, our 2 year old golden retriever, couldn’t be happier about the whole summer/picnic thing. And if there is some mud around, it’s even better.
Since a lot of days during the year are grey and rainy here, every ray of sunlight is captured to the fullest, and when the sun shines on a weekend, a few friends always gather together for a picnic or barbecue. Some of my friends are vegan/vegetarian (including my vegan fiancé) and that’s where this colourful Italian pasta salad really shines, you can easily put some aside before mixing in the feta cheese.
And if you’re already at it, make sure to double your batch of Roasted Bell Peppers to make some Matbucha or maybe Pickled Roasted Peppers & Garlic Salad
- 1 Bag (500 grams) colored swirl pasta
- 140g Kalamata olives
- 5 Roasted peppers, cut in large cubes
- 150 grams feta cheese, crumbled
- 3 Tbsp Fresh Oregano, chopped
- 3 Garlic Cloves, sliced thinly
- 1 Handful Fresh Basil, chopped
- 4 Tbsp Olive Oil
- 4 Tbsp Balsamic Vinegar
- Salt & Pepper, to taste
- Boil water with salt and cook pasta al dente as instructed on the package
- Mix all the ingredients together and stir to combine
- Keep refrigerated in covered bowl
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