I feel summer is slipping away and I have yet to go on vacation – that will be fixed this week though! Seaside! Seaside! For me summer ends when “Back to School” stuff are out on the stores and I have to start thinking about waking up at 5:45 am again (big time ugh). Luckily summer does not really end August 11th when Adrian gets back in the yellow school bus. There is still plenty of time before leaves start to fall for cookouts, grilling, patio time, pool time, beach time, overall being outside hanging out and eating time. I find pasta salad to be the quintessential summer meal that is perfect to share with all your friends in all events listed above. It is incredibly versatile. Pretty much throw in whatever vegetables you want and toss with whatever type of dressing you want. I tend to favor simple vinaigrettes or olive oil/vinegar combinations. I made this for friends a couple of weekends ago and it was devoured by all. An overall winner.
Tomato, Feta and Kalamata Olives Pasta SaladSERVINGS 4
- 1/2 lb pasta (I used whole wheat fusilli)
- 1/2 cup canned corn
- 2 ounces crumbled feta cheese
- 1 cup cherry tomatoes cut in half
- 1/2 kalamata olives
- Dressing of choice
- Cook pasta according to package instructions and cool to room temperature.
- Mix all ingredients in a large bowl.