I haven't felt like turning on the oven, because it's SO HOT OUTSIDE that it's even hot inside. You know what I mean? Yeah, you know what I mean.
I am not a huge fan of pasta salad, or cold dishes in general, but this stuff is the best for all-purpose summer eating. I make a big bowl of it, stick it in the fridge, and it sits there getting better and better the longer it chills. I bring it to work for lunch, or serve it with chicken or fish for supper, or just snack on it whenever.
IT IS SO EASY. HERE IT IS:
Garden Rotini Pasta - the pretty colored spiral stuff. It boils up quickly (don't overcook it, it should be firm - 9-11 minutes tops), and you can turn the stove off afterwards. You are DONE with the stove. Give the pasta a good rinse in cool water and let it drain while you cut up veggies.
Tomatoes - cherry tomatoes are the best, but I've been using the big fresh tomatoes mom gave me from her garden. They're a little juicy for pasta salad, but I slice them, then pat the slices dry with a paper towel before dicing them. Keeps the mess out of the bowl.
Zucchini - one or two whole zucchini - leave it raw and don't bother peeling it. I slice mine down the center long-ways, then slice it into half-circles. Toss 'em in the bowl.
Black Olives - if you're into those. Slice 'em up, toss 'em in.
Parmesan - I like the shredded kind that comes in the little tubs in the cheese section of the store. I've been using that stuff on EVERYTHING lately.
Greek Vinaigrette Dressing - or Italian dressing, if you can't find Greek. I way prefer Greek, but I'm a picky dressing snob.
Salt and Pepper (and a Little Shake of Tony's)
MIX, STIR, SEASON TO TASTE, CHILL IN FRIDGE, EAT.
Oh. And sometimes I squeeze a lemon in there. Most times.