If you’ve ever sampled a pasta salad at a Pickle Creek tasting, then you’ve tried this dish. Maybe you’re even one of the many people asking for the Pickle Creek pasta salad recipe . . . Here it is! Here it is!
I forget how or why or when I started making this Greek-inspired dish. I don’t even remember when I started writing down the recipe for other people. I have a real love of throwing different foods together and drizzling them with a little olive oil and vinegar to see how they’ll turn out, and I’m sure that’s how this recipe came into being. It really hasn’t changed much over the years. From the beginning, it was a popular dish for us, and it’s definitely a recipe that deserves Web immortalization.
For the herb-infused olive oil, I use either Greek Basil & Garlic or Greek Oregano & Garlic—whichever one I have on hand or feel like using at the time. For the herb-infused vinegar, I use either the Lemon Basil Balsamic or the Rosemary Balsamic. Again, it just depends on what I feel like having that day. All of these flavors work well in this recipe. I like to use rotini pasta because the shape holds in more of the olive oil and vinegar. It also is easier to eat with all the chopped peppers, onions, olives, and tomatoes.
If you haven’t made this pasta salad, try it! It’s simple and good and wins countless compliments every time I sample it out!