After a rather chilly spring, summer is suddenly here in full force. It’s hot, it’s sticky and I do not want to stand over a hot stove for one second longer than I have to. Time for salads, pasta, and as little use of the stove as possible. So, with that in mind, today’s dish is a simple, but delicious summer pasta served with green olives and feta cheese.
I ate it hot, because I was hungry and didn’t want to wait for it to cool, but I suspect it would work just as well cold. It would probably be great for a picnic pasta salad, as it’s easy to make and there’s no mayonnaise to worry about.
It’s easy to make too. Just boil the water, cook the pasta, and chop up a few ingredients.
I confess that while I put measurements in the recipe, I didn’t really measure. I just tossed it all together. Something like this doesn’t really have to be all that exact. It’s tough to go wrong unless you overdo it on the dressing.
More Pasta Recipes
Spaghetti with Spinach and Lemon Cream Sauce