I love pasta salads in the summer. It’s too hot to do much, other than sit by the pool with a margarita. So when lunch or dinner rolls around sometimes its nice to have a cool, light option. This pasta salad is it. And it is SO FREAKING EASY!!! It includes a recipe-ish for dressing, but feel free to put on what ever your fav dressing is. Sometimes simplicity is all that matters!
16oz of pasta… cook’s choice! Prepare to package directions. I find a little al dente is nice J
½ green bell pepper, diced
½ red bell pepper, diced
½ red onion, diced
½ cucumber, diced
1 pint grape tomatoes, halved
1 small package of feta cheese, if you must J
Here’s the hard part:
Dump it all in a bowl and stir. Boom. Dinner or lunch is served. Now I realize that some of you olive lovers out there are thinking, “what the heck? (or hell, depending on your verbiage preferences) This salad TOTALLY needs olives.” To you I say, “Olive away!” If I thought olives were remotely tasty I would be loading them up in this bad boy. Sadly, olives have the ability to make my stomach turn at the mere mention of their consumption, so I will stop there. I don’t know why, I’ll blame it on an unknown childhood experience.
If you're game for a lovely Greek dressing, here you go… its also super difficult (sarcasm).
½ c. olive oil
½ c. apple cider vinegar
tsp dried mustard
salt and pepper to taste
Dump it all in a glass jar and shake it like you mean it. Boom. Boom.
The boy told me he wanted to eat this salad forever and the Man ate 2 huge servings followed by a text complementing the meal. When the men folk happily eat salads it is immediate meal success.
Happy Summer Salading!