It has been outrageously hot here in Minnesota, as it has been in a large part of the country. It looks like we have one more day of sweltering heat before we return to more normal summer temperatures.
While at a family reunion last weekend, Nephew Bill’s GF Joy treated us to a cold vegetarian dish of cold pasta with a cold tomato sauce on top, topped with feta cheese. So simple and refreshing!
I just got kind of a verbal framework of a recipe, but I think that’s all you really need. Here is what I used today:
2 cans Tomatoes, Petite Diced (do not drain)
1 small bunch Green Onion, sliced
Garlic out of the jar (about 1 tsp) — optional
1-2 Tablespoons Olive Oil
2 Teaspoons sugar
Sauteed mushroom slices — optional
Dill (fresh), chopped fairly fine (quantity to taste — Joy used a lot and it was delicious)
Parsley (fresh), chopped — optional
Salt and pepper to taste
Mix together (do not cook, although I cooked the mushrooms separately), and refrigerate.
Cook and drain pasta of choice according to package directions. Refrigerate separately.
Feta cheese for the top.
Joy said they take this dish camping/hiking. It was just perfect for this hot, steamy day. This recipe is definitely going to be a favorite easy summer dinner at our house.