Pasta Salad -- Update

In the summertime, I love doing outside things. When I lived in Boone, we would go hiking in the mountains, I worked outside in the summers and there were tons of opportunities for hanging out outside. On all those hiking trips, we would bring a picnic with us. Whenever my sister came to visit, the picnic would include pasta salad.

I made this pasta salad twice this week. Once to feed some friends dinner and once to take on a picnic.

Because I made it over and over, I looked back at the blog and realized I have the recipe -- an older version -- but no picture. How unPinnable!

So I determined it was absolutely necessary to give you an update for the pasta salad.




Heather's Pasta Salad

Ingredients:
8 oz package rice pasta (I still like DeBole's rice pasta the best)
1 box cherry or grape tomatoes, halved
1 can black olives, sliced
1 green bell pepper, diced
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup champagne vinegar

Optional: 1 box crumbled feta cheese

Directions:
Cook the pasta, then shock it in cold water. Add the pasta to the chopped veggies. Pour the olive oil and vinegars over everything and mix well. Serve immediately or let it sit and marinate. The flavors develop nicely overnight, but the pasta is better at room temperature. So let it warm up as you go for a long hike.