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Summer of Squan
Pasta Salad

Prep Time: 10 mins  Cook Time: 8-10 mins

This was the go-to, late night pasta salad that got devoured in red solo cups circa the summers of ‘05-’07.

With a few upgrades, I tried to keep it pretty true to form.

This pasta salad goes with everything and I promise will be a hit this summer!



*1 lb pasta
*1 container grape tomatoes
*1 yellow or green pepper
*1 small jar roasted peppers
*1 small can sliced black olives
*1 can chickpeas
*1/2 block yellow cheddar
*1/2 block white cheddar
*2 tbsp pecorino or Parmesan cheese
*1 small bottle Italian dressing (or make your own)
*1 bag baby spinach


Cook the pasta as directed.
Meanwhile, chop up all the ingredients
place the entire bag of spinach and a large bowl and drizzle with a little olive oil salt and pepper.
Once the pasta is cooked, drain it and pour on top of the spinach and mix until it wilts.
Add all the other toppings except for the chunks of cheese.
Stir in the Italian dressing and pecorino cheese.
Once the pasta cools, add the chunks of cheese and mix again.

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