It might not technically be summer for a few more weeks, but lately it has felt like summer in Richmond. The festivities of Memorial Day weekend combined with the sweltering temperatures has made everything feel just a little more relaxed. Time seems to move more slowly as the mercury rises, and I plan my days around simultaneously soaking up the sun and keeping cool.
Yes, this sure does feel like summer.
I have been making nearly perfect pasta salads lately thanks to this fantastic article: Five Steps to Perfect Pasta Salad. I highly recommend that you read this before your next cookout or potluck meal.
Mediterranean Pasta and Veggie Salad
- 1/2 lb pasta (I used Bombolini Pasta’s dill shells)
- 1/2 lb broccoli, cut into florets
- 1 cup grape tomatoes (I used miniature heirloom tomatoes)
- 1 cup garbanzo beans
- 1/2 large or 1 small cucumber, peeled and diced
- 3 green onions, chopped
- 4 Tbsp chopped black olives
- 2 oz. crumbled feta
- 2 tsp fresh basil, chopped
- dressing of choice, to taste (I used TJ’s Greek feta dressing)
- Cook the pasta according to package directions, drain, and pour out onto a cookie sheet to cool.
- Steam the broccoli florets, drain, rinse with cold water, drain again and let sit to cool.
- Combine tomatoes, garbanzo beans, cucumber, onions, and olive in a large mixing bowl.
- When they are cooled, add the pasta and broccoli to the bowl and stir to combine.
- Add the olives, basil and feta only when the other ingredients are completely cooled, and stir to combine.
- Slowly add the dressing to the bowl, while tossing to coat the other ingredients. Serve at room temperature or refrigerate for a few hours and serve cold.
I served this with TJ’s falafel (so easy) and locally made tzatziki sauce. It was perfect for a warm evening on the porch.