Summer Pasta Salad

Wednesday, June 14, 2017

This week we welcome guest blogger, Christina Lane. Christina is the founder of the popular blog Her food writing and photography have been featured on popular websites including The Kitchn, Tasty Kitchen, Babble, Fine Cooking, Serious Eats, and the Huffington Post. A Texan by birth, Lane’s desserts are a unique blend of Southern, Californian and Midwestern influences. She bakes and eats dessert daily.

I have a plan for this Father’s Day, and you are more than welcome to copy me. I’m going to hand my husband a plate of rib eye steaks, and send him to the backyard to grill. He can take his time and grill low and slow, and make his ideal steak. I’ll send the dogs outside with him, and they can have some quality time together. It sounds peaceful and fitting for a Dad who does it all, right?

In the meantime, I’ll be inside working on my side dish game.

Pasta Salad is usually the first thing I go for at a picnic or potluck. And quite honestly, it’s usually the first thing to let me down. I need a pasta salad that’s a manly. It’s meaty, cheesy, and rich. With a homemade Italian dressing on top, to boot.

I packed this pasta salad with big chunks of Kerrygold Blarney Castle cheese, wedges of salami (buy the log, peel it and slice it yourself), olives, cherry tomatoes, and scallions. Other amazing additions would be: marinated artichoke hearts, roasted red peppers, and thinly sliced red onion. You can customize it according to your Dad’s preferences.

If you want to make it easy on yourself, you can make most of the salad ahead of time. Make the dressing ahead of time, and store it in a jar. Shake very well before pouring over the salad.

You can also prep ahead of time by dicing and chopping everything.

It’s best not to pour the dressing on until right before serving, because pasta has a tendency to absorb the dressing. In that case, though, just make another batch of dressing and toss to coat!

I hope you guys have an amazing Father’s Day Weekend! 

Summer Pasta Salad 2

Summer Pasta Salad

Summer Pasta Salad

12 ounces pasta, such as Orecchiette

1 block of Kerrygold Blarney Castle cheese

8 ounces dry salami

1 cup cherry tomatoes, halved

1/3 cup Kalamata olives, pitted and halved

2 scallions, thinly sliced


Homemade Italian Dressing

1 1/2 tablespoons Balsamic vinegar

1 1/2 tablespoons olive oil

1/2 teaspoon kosher salt

1/2 teaspoon dried oregano

1/4 teaspoon dried onion powder

1/4 teaspoon freshly ground black pepper

1/3 cup plain Greek yogurt


First, cook the pasta according to package instructions, and then drain and rinse with cool water. Set aside.

Dice the Blarney Castle cheese into cubes, and add to the pasta.

Chop the salami, cherry tomatoes, olives, and scallions, and add to the pasta.

Toss to coat.

In a small mason jar, add all of the Italian dressing ingredients, seal and shake until well-mixed.

Pour the dressing over the pasta salad, toss to coat, and then serve immediately.