Thursday, July 30, 2015

Too Hot!

This was one of those miserable day when the feels like temperature is much hotter than the actual temp.  It was only in the mid 90's today, but the humidity made the air feel kind of like going into a steam bath with no exit.   Since it was nice and toasty, I surely did not want to compound the issue by using the oven and only wanted minimal use of the stovetop.

I looked through the fridge to see what was about to ruin produce was available without going to the store and dinner kind of planned itself.  I had 2 partially used boxes of pasta, a cup(ish) of cooked green beans, 1/2 clamshell of cherry tomatoes, 1 red onion, 1/2 jar of roasted red peppers, 1/2 cucumber, about a tablespoon of pine nuts and 3 individual mozzarella sticks.  Woo hoo! I love using things that would become compost tomorrow!

Minimal Cooking Pasta Salad

1 1/2 cup pasta (any shape you have) cooked, drained and cooled
1 cup cherry tomatoes, halved
1 cup leftover cooked drained green beans
1 small red onion, minced
2 halves jarred roasted pepper (or 1 med fresh roasted pepper) cut in slices
1/2 cucumber peeled and cut in half moon slices
3 mozzarella sticks (string cheese type sticks) cut into "pennies"
1 tablespoon pine nuts (optional but they add a lot of flavor and light crunch)

1/4 cup red wine vinegar
2 teaspoons Cavender's Greek Seasoning
1/2 cup olive oil (regular or e.v.)

Put the cooled pasta in a large bowl. Add the remaining ingredients in no particular order.  Pour the dressing over the salad* (This makes a lot of dressing and we used a little under half of it.  I saved the rest and will use it to marinate chicken to grill this weekend) and toss gently.  Serve on a breakfast plate and enjoy.

I thought about taking a picture of this but my phone was out of all charge and I was too hungry to wait so I ate it before shooting.  Sorry, but honestly it just looked like a chunky pasta salad.  The real flavor difference was the Cavander's and the pine nuts.  It was so good and such a nice cool, relatively light meal that was perfect for a hot summer night. The only change I will make is to pinch off a few basil leaves, chop them finely and sprinkle them over the top.  I guess it just felt too hot to even think of going outside to pick them.  Oh well, there is always next time.


  1. The great thing about pasta salad is that it's one of those things that tastes better the next day when the pasta has had a chance to absorb some of the dressing. When I am really coordinated, I make it a day ahead. With that being said, I think make some for tonight's supper.

    1. I love it when it has time to sit and let all the favors marry also. I just never have a clue what I am going to be eating in advance. If I do plan ahead I decide I don't want it when it is time to eat/cook.

    2. I didn't make it for supper last night, but I did make it early this morning to have for lunch. Not overnight, but pretty good for me as far as the timing goes.

  2. Birmingham, huh? Are you familiar with the "Alabama Civic Chorale" which performs at Riverchase United Methodist in Hoover? My cousin is the director, and her father and mother (her father was my great uncle) founded the chorale.

  3. One day you will find me outside your door with a knife and fork in my hands. Oh and I might be sweating a bit.
    I know this sounds crazy but I am always so jealous of your weather. We hit 90 once and I was in my glory. I try to be outside every moment. Tomorrow will be hot and then back into the miserable 70s. SO sad.

  4. Grapes, I am not familiar with them off the top of my head, but possibly could have heard them and just don't remember. I live in the burb directly north of Hoover and will make it a point to check them out.

    Sonya Ann, you are welcome anytime and if you really dig the heat you can eat on the patio. We will be inside enjoying the ac.