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Sun Dried Tomato Pasta Salad

July 12, 2011
Sundried tomato pasta salad

Is it just me or does the heat make you laaaazy? We are trying to save on the electric bill so we don’t use the AC in our apartment that often. What ends up happening is we just lay around all day because it’s too hot to do anything at all! What a waste of a day!

Have you got the summertime heat lazies too? Well get out of that sauna house of yours and enjoy the outdoors! Why not pack up a cold meal and eat it in the tree’s shade while your at it? These long sunny days and warm nights only last a few months!  Well you are in luck because here is a recipe for some pretty tasty pasta salad that is served best cold.  It’s not your average pasta salad either. It’s better!! :)

Sun Dried Tomato Pasta Salad

Ingredients:

  • 1 bag of tri-color rotini (this will make enough to feed 4-5 people)
  • 1 Small zucchini
  • 1 Small yellow summer squash
  • 1  Red onion, minced
  • 3 Garlic cloves, minced
  • Feta cheese
  • Sun dried tomato pesto (store bought- I got mine at Trader Joes)
  • Handful of fresh peas (I so happened to have some from my mom’s garden!)
  • Salt, pepper

the ingredients

To Do:

Cook the pasta in a big pot of water until soft and cooked thoroughly.
Meanwhile, chop up the squash, onion and remove the peas from their pods. (By the way, normal frozen peas work well with this too, if you don’t have a garden at your disposal)

Just another pea in a pod

Add the raw veggies to a bowl with the cooked and drained pasta. Stir in the sun dried tomato pesto. I used just about about half of the container, maybe a little more.

Add salt and pepper to taste. Now you should have everything together except for the feta cheese.

Refrigerate for a few hours, until the pasta is cold, then stir in a large scoop of crumbled feta cheese. (I forgot this step when I went to take a picture of it, as you may be able to tell. Doh!)

Enjoy on your next picnic, barbecue, or just in your own house because it’s too dang hot to cook!

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