UPDATED APRIL 2018
Once you have babies, the idea of throwing a party with all sorts of fancy foods starts to sound real stressful.
But fear not, friends, because I have a little secret to share with you.
The party food that you spend the least amount of time on always ends up being everyone’s favorite.
No joke. This happens to me every time! I take the time to make homemade chicken sliders with decadent toppings and seven different cheeses, and everyone goes straight for the stromboli I threw together with pre-made dough and store-bought pizza sauce. Every. Time.
I’m not saying to stop making homemade stuff, because that would be crazy. What’s a party without something special and homemade?
But what I am saying is that your next summer party can be just as amazing with a few simple dishes. Like this No Mayo Italian Pasta Salad!
That means more time hanging out, and less time refilling the hors d’oeuvres.
You ready to party?
This little picnic classic is made with some of my favorite things.
- Crispy pepperoni
- Feta cheese
- Tender broccoli
- Sun dried tomatoes (YES.)
- Artichoke hearts
AND NO MAYO. I know – that might be considered a sin, here in the south.
But I’m telling you right now, you won’t miss it! I love a tangy red wine vinaigrette, and this one is so quick and easy. Just three simple ingredients, plus a little salt and pepper. And BAM. You’ve got a side dish thats summa-time-fine.
P.S. this is a meal that actually tastes good cold!
Which = easy grab and go snack for mama and a quick lunch to send with the husband on his way to work. Its not just for parties!
Need more easy party food ideas? Check these out!
No Mayo Italian Pasta Salad
Italian and Greek fusion pasta salad recipe with no mayo and tons of flavor!
- 16 oz organic bowtie pasta
- 6 cups broccoli florets
- 5 oz Applegate large pepperonis
- 3 oz julienne cut sun dried tomatoes
- 12 oz artichoke hearts
- 1/2 cup crumbled feta cheese
- 1/2 cup extra virgin olive oil
- 4 tbsp red wine vinegar
- 2 tsp italian herbs
- 2 tsp sea salt
- 1/2 tsp black pepper
Whisk the dressing ingredients together and set aside. Drain the artichoke hearts. Slice the artichokes and give the sun dried tomatoes a rough chop to break up any large pieces. Crumble the feta cheese and set aside until ready to assemble.
In a large pan over medium heat, cook the pepperonis until crispy on both sides. Place them on a paper towel once done, to absorb excess oils. Once cooled, cut them into thin slices.
Cook your pasta according to package directions. As it cooks, bring a pot of water to a boil. Add the broccoli and reduce the heat to medium. Allow to cook until fork-tender, about 5 minutes. Drain the broccoli and rinse with cold water. When the pasta is done, drain it and rinse it with cold water as well. You'll want to have everything else ready at this point so you can immediately toss it all together.
In a large bowl, toss together the cooled pasta, broccoli, sun dried tomatoes, artichokes, and feta cheese. Pour the dressing over the pasta salad and gently toss to coat everything evenly. Cover and place in the refrigerator until ready to serve!
*The dressing is very light, and will absorb into the pasta salad as it sits. If needed, drizzle with a little olive oil before digging in!