Recipe: Mediterranean Pasta Salad

Greetings and Happy Labor Day! Just because the kids are going back to school does not mean summer is over - there are still plenty of warm weather weekends left to kick back and have fun!

This Labor Day Weekend, I attended an annual party with some friends from childhood - one comes in from Seattle every year and another comes in with his family, all the way from Spain! I was not going to miss this annual reunion...even if my beloved cat did die unexpectedly just a few days earlier. Creating in the kitchen has always been how I take my mind of that which I would rather not think about, and I came up with this great new pasta salad recipe. It's super easy to make, so give it a try before that summer feeling fades to fall!

Mediterranean Pasta Salad

Ingredients

16 ounces pasta (medium sized, like fusilli or cavatappi)

2 large tomatoes

1 cup fresh or frozen corn

1/2 cup diced red onion (optional)

1/4 cup sliced olives (black or Mediterranean mix)

1/4 cup feta cheese crumbles

1/2 cup extra virgin olive oil

1/4 cup balsamic vinegar

1/4 tsp. dry mustard

1/4 tsp. chili powder

3 - 4 stems fresh basil (leaves only), coarsely torn, or 2 Tbsp. dried basil

Salt and pepper to taste


Directions

Boil pasta according to directions on box. Rinse, drain, and let cool. While pasta is preparing, cook the corn, and core and dice the tomatoes. Add both to a large mixing bowl, along with sliced olives, and let sit for 5 minutes. Drain the liquid that has settled to the bottom of the bowl. Add dry mustard and chili powder, followed by olive oil, and mix well.  Set aside until pasta has cooled.

Once pasta had cooled, add to the mix and toss until well coated. Add basil leaves and feta cheese crumbles and toss again to mix (do not add basil and feta cheese sooner; the flavors will overpower the rest of the mix ). Add balsamic vinegar, salt and pepper if desired, and toss well. Enjoy!


KJM
09.02.19