Spoon River royell I sweet pasta salad copycat recipe
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Here’s a quick and easy recipe for a delicious pasta salad that’s perfect for a summer potluck or picnic! This dish is modeled after the popular target=”_blank”>Royal I sweet pasta salad from Spoon River in Chicago. It’s a great way to use up some of that summer produce, and can be easily customized to your liking.
To make this dish, you’ll need:
-1 lb. of pasta (I used penne, but you can use any kind)
-1 pint of cherry tomatoes, halved
-1/2 of a red onion, diced
-1/2 cup of pitted Kalamata olives, sliced
-1/2 cup of feta cheese, crumbled
-1/4 cup of Italian parsley, chopped
-1/4 cup of extra virgin olive oil
-1/4 cup of red wine vinegar
-1 tsp. of sugar
-salt and pepper, to taste
Start by cooking the pasta according to the package directions. While the pasta is cooking, prepare the rest of the ingredients. Once the pasta is cooked, drain it and rinse with cold water. This will help stop the cooking process and keep the pasta from getting overcooked.
In a large bowl, combine the cooked pasta with the cherry tomatoes, red onion, Kalamata olives, feta cheese, and Italian parsley. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, sugar, salt, and pepper. Pour the dressing over the salad and stir everything together until it’s evenly coated. Taste and adjust the seasonings as needed.
This salad can be served immediately, but tastes even better if it’s chilled for a few hours first. It will keep in the fridge for up to 3 days
