My Favorite Pasta Salad

Last year we hosted a July 4th weekend with some of our favorite friends…Amy (my go-to girl for any interior design questions) made this A-M-A-Z-I-N-G pasta salad.  I thought I would share it with y’all, it just screams summertime!  It is simple and delicious…and is the reason I included dill in my garden this year.

You will need your favorite small pasta, Amy’s original was with Orzo…I have made it with Ditalini and whole wheat Israeli Couscous, but I like the Orzo best…Extra Virgin Olive Oil (the better quality…the better taste of the final dish)…cucumber…Feta Cheese (I have also used Queso Fresco crumbled up)…and, of course, fresh dill.  Yes, 5 simple ingredients! 

Cook your pasta according to package instructions, don’t forget to salt the water liberally…your pasta needs some flavor…after draining the pasta, rinse it in cold water.  This is a room-temp or cold dish. 

Now, add olive oil…I don’t measure this, I add enough to coat the pasta well…then I might add a bit more once all of the ingredients are mixed, if needed. 

Mix the olive oil to coat the pasta thoroughly.  Finely chop the dill, coarsely dice the cucumber, and crumble the cheese.  Add them to the pasta.

Mix to combine, and EAT!  Could this be easier???  To save a step you can buy already crumbled cheese ;).  I prefer to use the English Cucumbers (unless my Diva Cucumbers are ready from the garden…they are like small versions of the English variety). 

This is wonderful alone, like for lunch…or I have visions of lovely grilled salmon with this on the side. 

Today’s secret revealed…I have really missed all of you…did you miss me???  Sorry I have been absent for the past month, just had to get through those last weeks of school and baseball…not to mention E celebrated his First Holy Communion (such an emotional milestone for me), May was a crazy month here.  Today is our first official day of Summer!

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Comments

My Favorite Pasta Salad — 3 Comments

    • Hi Chrissy, sorry for the delayed response! The ingredients are really “to taste”. If I cook a half of a bag of orzo, I probably use 2-4 tablespoons of olive oil, 1 tablespoon of finely chopped dill, and a half cup of feta. I hope you try this, I just made some last week…now that I have dill in my garden :-)

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