Whew! July is a REALLY busy month for us. It seems like there is something to do every single night - and actually there is! This Sunday we will be celebrating my mom's 70th birthday at my sister Cindy's house. I'm really glad for this. Cindy and Dave have a very nice pool and we'll get to spend the day keeping cool in the pool.
One of my very favorite summer salads is Greek Pasta Salad. It's quite easy to make and so very refreshing! I tend to make this recipe over and over and over again. It's also a great salad to take to a pot luck.
Greek Pasta Salad:
8 oz tri-colored rotini pasta, cooked to package instructions, then rinsed in cold water and drained
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 pint grape tomatoes, halved
1 cucumber, peeled, seeded, and chopped
1 red onion, sliced into bite size slivers
3 stalks celery, chopped (about 1 cup or a bit more)
1 small can sliced ripe olives, drained
1/4 cup olive oil
3 tablespoons white wine vinegar
2 teaspoons oregano or Italian or Greek seasoning
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 oz crumbled feta or goat cheese
Cook pasta according to package directions; rinse under cold water and drain. Place in a large salad bowl or container. Gently toss in vegetables and olives. In a small bowl, whisk together oil, vinegar, and seasonings; drizzle over pasta. Gently toss to coat with dressing. Sprinkle cheese over salad. Refrigerate at least one hour before serving. Makes at least 12 servings.
Mmmmm...it makes my mouth water just to think of it. I'll be sure to let you know how it all turns out!