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. It’s time for salads, pasta, and meals that require as little cooking time as possible. So, with that in mind, today’s dish is a simple, but delicious summer pasta 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 as a cold pasta salad. It would probably be great for a picnic, as it’s easy to make and since there’s no mayonnaise it will travel well to a park or the beach.
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 really overdo it on the dressing.
An easy summer pasta meal with olives and feta cheese. This will work well hot off the stove or cooled off as a pasta salad.
4 ounces of pasta
4-5 pitted green olives, cut in quarters
4 leaves basil, torn
1/4 feta cheese, crumbled or cut into small pieces
1 T olive oil
generous squirt of lemon juice.
4-5 grape tomatoes, cut into quarters
Boil the water and cook the pasta.
Once the pasta is cooked, drain and pour into a bowl. Add the olives, basil, and feta cheese.
Mix the olive oil and lemon juice together in a small bowl and pour over the pasta mixture.
Add the tomatoes.
Toss the pasta to coat it and combine all the ingredients.
I prefer green castelvetrano olives, but you can use black if you like them better. I add the tomatoes last to stop them from cooking (since I don't like freshly cooked tomatoes). If you aren't bothered by that, add them when you add the cheese.