Cold Dinner for a H-O-T Night

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.



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