Hi Everyone !!!! Happy Friday
One more week before summer ends. This year I have to say we are lucky in Chicago, it is nice out still. we have 65-75 degrees. I remember around this time last year, it was colder. I am feeling thankful.
If you remember last week I was talking about making a last dish for summer which was Stir-fried snow peas and mushrooms with Asian marinated flank steak. There is nothing wrong with making one more dish for the end of summer :) …..
My friends, Leeann who loves BBQ and Misha who enjoys parties-Threw " end of summer BBQ party" right before we stay in-side and cuddle up for fall and winter. This party is for their friends who enjoy food and drinks especially BBQ chicken from Leeann's grill. The keys are the unique flavor from South African seasoning and the way she cooked her meat perfectly.
Salad bowls are a great ideas for potluck parties, birthday parties, house warming party or BBQ parties…. It is a satisfying dish for someone who loves pasta and vegetables.
If you love salad, you will enjoy flavors of The End Of Summer Greek Pasta salad with Italian dressing. Parmesan romano & Asiago cheese give tartness to Italian dressing-Tangy from apple cider vinegar and feta cheese gives a perfect combination to this salad.
Notes about this recipe:
This salad is a great side to bring to a party. If you make it at home please cut half of the pasta portion out of the recipe so the portions will be for 4 :).
I cooked Gemelli pasta 3 minutes longer than the cooking directions said( if you buy a bag from Trader Joes ). I love pasta a little softer because it compliment the texture with fresh crunchy vegetables.
Mandoline slicer made my life easier,couldn't live with this genius thing now whenever i wan a perfect thin slice of vegetables. It looks pretty and sleek :)
I hope you all have a great weekend :)
Here is the recipe:
Serves: for 8 as a main meal or 16 as a side dish
1 bag gemelli pasta
1 cup zucchinis, cut into a little cubes
1 cup cherry tomatoes, cut in a half
1 cup red bell peppers, cut into a little cubes
1 cup radishes, thinly sliced
1 cup baby carrots, thinly sliced
1/2 cup sweet basil, thinly sliced
1 can black olive, thinly sliced
1 cup Feta cheese
salt and pepper for seasoning
1/2 cup extra virgin olive oil
3 tablespoon apple cider vinegar
1 teaspoon salt
1 tablespoon sugar
1 teaspoon pepper
1/2 cup Parmesan romano & Asiago cheese
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Hi, I am Natty!
"Don't cry because it's over, smile because it happened."