Picnic Pasta Salad

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This delicious pasta is perfect for a lunch picnic in the park, made with Olive+Hive Basil Infused Olive Oil, and Neapolitan Herb Dark Balsamic Vinegar.

Time to Prepare
20-min, 25-min

No. of Ingredients
9 Ingredients

No. of Servings
4-6 Servings

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Ingredients:

• 1 lb dried bow-tie, penne, or macaroni pasta

• 1/2 cup Olive+Hive Basil Infused Olive Oil, divided

• 1/4 cup Olive+Hive Neapolitan Herb Dark Balsamic Vinegar

• 2 cups halved cherry tomatoes

• 1 cup pitted and sliced olives

• 1 cup chopped cucumber, unpeeled

• 1 cup chopped bell pepper

• 2 Tbsp chopped fresh oregano or curly-leaf parsley

• sea salt and ground black pepper

Preparation:

Bring a large saucepan of salted water to a boil, toss in the pasta, and boil according to package directions until not quite al dente. (Try to keep the pasta on the harder side of al dente, as the dressing will also soften it.) Drain the pasta, rinse it under cold water, and place in a large serving bowl. Toss with 6 Tsbp of the Olive+Hive Basil Infused Olive Oil and the entire 1/4 cup of Olive+Hive Neapolitan Herb Balsamic.

Preheat the oven to 325°F.

Place the cherry tomato halves in a single layer on a parchment-covered baking tray. Drizzle with the remaining 2Tbsp of olive oil, and roast for 25 minutes, turning once to ensure they are evenly roasted. Remove from the oven and let cool slightly.

Add the chopped olives, cucumber, and pepper to the cooled pasta and toss in the roasted tomatoes to ensure that everything is well coated in the dressing. Garnish with the oregano or parsley, and season to taste with salt and pepper.

Find more of Emily Lycopolus’ recipes in her cookbook, The Olive Oil & Vinegar Lover’s Cookbook, for sale in our store.