Monday, July 25, 2016

Procrastination Recipe: A New Pasta Salad


This past weekend we planned to take the boat out. It's been over a decade since we used it. It sat in my dad's driveway unused and the wood rotted away, so last year he basically rebuilt the inside. Long story short, when we put it in the water and started it up the steering wasn't working so it's going back to the shop to get fixed and we'll try again next weekend. But the purpose of this story is to tell you about the pasta salad I made for everyone, which we ate on a beach in a nearby state park instead of on the boat, womp womp. It's super easy to make and a nice change from the regular pasta salad.


Ingredients:
1 cup uncooked orzo pasta
A small carton of cherry tomatoes, cut in quarters
4 small cucumbers, partially peeled and diced (I just alternated peeling strips)
Feta cheese, crumbled (about a cup)

Dressing:
2 Tablespoons Balsamic (I used a fig balsamic which added great flavor and sweetness)
4 Tablespoons Olive oil
Salt & Pepper to taste
1 teaspoon mayonnaise


Cook the pasta per box instructions. Meanwhile, chop your veggies and mix the balsamic, oil, mayo and salt and pepper together. Add to veggies and set aside. Once pasta is done, drain it and mix it in with the veggies. Let cool before adding feta. 

I scooped it (once cooled) into mason jars so it would fit nicely in my cooler and already be perfectly portioned. If I'd had parsley it would have been nice to put a little in each jar for an added touch. It felt lighter than regular pasta salad and was refreshing on such a hot day. I like mixing things up and not always having the same foods in my repertoire and both my dad and his girlfriend were impressed. I didn't tell them how easy it was to make. 


Happy Eating!
~Stephanie

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