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STAFF FAVORITE: Cornhusker Pasta Salad

Looking for something yummy to take to your next outdoor gathering? Look no farther than this crowd-pleasing recipe. Two our staff members (Elder Care Coordinator Janice Fitchhorn and Public Benefits Specialist Elizabeth King) have already field tested this recipe. The verdict: 5 stars!

Cornhusker Pasta Salad is packed with tons of veggies to keep you full and tons of flavor to keep you happy! Take it along to BBQs, potlucks, and picnics. Serve it as a vegetarian side dish, or top it with a protein like tuna or grilled chicken to make it a meal on its own.


3 cups cooked whole wheat or gluten-free pasta

2 cups diced cucumber

2 cups broccoli florets, cut up small

1 1/2 cups grape tomatoes, cut in half or left whole

1/4 red onion, sliced

1 cup feta cheese crumbles

20 olives

1/2 lemon


6 T olive oil

4 T red wine vinegar

1–2 T water

Sprinkle of salt and fresh pepper

1 T fresh or 1/2 tsp dried oregano

1 T fresh or 1/2 tsp dried basil

Sprinkle of garlic powder

Juice from 1 lemon


Mix ingredients for the dressing (can be done the day before) and refrigerate. Be sure to taste and adjust seasonings as desired.

Once the pasta is cooled toss with veggies and olives. Squeeze juice from 1/2 lemon over salad and mix. Refrigerate for at least 20 minutes.

Stir in feta and dressing before serving.

Yield: 6 servings that are 1 1/2 cups each. Makes great leftovers or lunches for the week.

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