This morning, I made a up a pasta salad that will provide me with lunch for the rest of the week. Sadly, none of the veggies came out of our garden, because right now, the only thing producing is our peas. Nevertheless, I really enjoy pasta salad, particularly in the heat of the summer. I have difficulty dealing with hot foods when it is blazing hot weather.
Here is what I put together, and it has made for a great combination! Thought you might like to try it, too.
Mini penne pasta with feta cheese, artichoke hearts, green olives, marinated mushrooms, roasted/marinated red bell peppers, and Ken’s Northern Italian Basil/Romano Dressing. I marinated the mushrooms in a mixture of EVOO, apple cider vinegar, minced fresh garlic, Krazy Jane’s seasoning, and some Splenda for sweetener. Just sliced up the mushrooms and put them in a quart zip-top bag with the marinade, into a bowl in the fridge overnight. I have to say, it really adds some zazz to this salad! 🙂
What kind of food do you like to eat during hot weather?
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