Summer Pasta Salad
Author: Joshua Carro
Recipe type: Light salad for lunch or supper
I've been bringing this dish to friendly gatherings for the past 4-5 years. It is a wonderful, hearty, and satisfying salad. Try this recipe or substitute ingredients to suit your tastes. It's pasta salad - keep it simple!
- 1 pound of pasta (any shape will work)
- ½ bunch of parsley
- 2 cups spinach, rinsed
- ½ cup pitted kalamata olives
- 1-2 Persian cucumbers
- sweet cherry tomatoes
- 1 small shallot
- 1 lemon
- olive Oil
- salt and pepper (to taste)
- Small stalk of lemon sage (about 3-5 leaves)
- crumbled feta (mozzarella works very well too, but you want fresh, fresh, fresh!)
- Cook the pasta (package instructions to al dente)
- Drain the pasta, place in a large bowl, let cool. Putting the pasta in a ice bath will stop the cooking and also quickly cool it down.
- While the pasta is cooking you can prepare/cut up the olives and tomatoes (in halve) chop the parsley, dice the shallot, and slice the cucumbers.
- Add all the veggies to the bowl of pasta plus half of your parsley, half of your feta
- Drizzle with olive oil, season with salt and pepper, lemon juice, and then toss gently.
- After the ingredients are tossed, taste and add salt/pepper, oil, and lemon as needed. (Refrigerate after this step if making in advance)
- After refrigeration, add the rest of your feta, parsley, and spinach to the top.
- Drizzle with olive oil and lemon, and finally bruise the lemon sage and place on top for presentation.