In ‘Purrsuit’ of Flavours ~ June 2020

It’s time for another edition of “In Purrsuit of Flavours” where Blogville shares its favorite recipes. This month, the category is salad. Please join our hosts The Canadian Cats and Da Phenny and check out just what’s cooking around Blogville.

Purrsuit of Flavours

Like a lot of peeps, I prefer eating lighter when temperature rise and lately it’s been hot, hot, hot around the Ranch. Last thing I want to do is to cook over a hot stove. When something is tasty, quick and easy to fix, well count me happy. Here’s my take on Italian pasta salad.

Ingredients

  • 1 package of tri-color rotini pasta (or whatever kind of pasta you have on hand)
  • 1/2 to a whole cucumber, chopped
  • 1 cup cherry or grape tomatoes cut in half
  • Thinly sliced strips of red and green pepper (I didn’t have green and used yellow)
  • 1/2 cup crumbled feta cheese
  • Sliced black olives, drained
  • 1/4 cup finely diced red onion
  • Garbanzo beans (can be optional-I used about a third to a half a can)
  • 1/2 – 1 cup Italian salad dressing (or to taste-I tend to use less dressing, only coating the ingredients-there’s no need for salad to swim in dressing unless you like it that way)
  • If you’re a meat-eater, feel free to add Genoa salami or pepperoni

Recipes

Instructions

  • Cook pasta according to directions. When done, drain and rinse with cold water so the noodles can cool.
  • Combine veggies (and meat is that’s your jam), then add dressing over top and mix together.
  • Can be eaten right away or refrigerated for a few hours before serving.
This recipe is highly adaptable-so feel free to substitute your preferences (i.e. artichokes, etc.) or whatever you may have on hand. Served with bread topped with melted Parmesan with a nice red and it makes for the perfect summer meal. Salud the salad!
Recipes
Live, love, bark! 🐾

76 thoughts on “In ‘Purrsuit’ of Flavours ~ June 2020

  1. I love pasta salad and it is the one type I miss eating keto. I need to learn to make a different keto friendly pasta. LOL!

    1. My daughter eats keto too; I’ll ask her if she has a recipe for one. She’s gotta pretty good with substituting things that work. 🤞🏼

    1. And I love the ease in throwing something like this together. Plus it’s pretty darn tasty to boot.

                  1. Let’s face it, we need something to get through… And let’s be honest, sometimes the sides are the small bites to go with the liquid meal 🤣

  2. It’s a bit on the cool to cold side here but I like to try different salads, particularly one that goes with a good Shiraz. Count me in :o)

    1. Luckily this salad ain’t half bad when it’s on the cooler side. Especially when paired with a nice Shiraz. 🍷

    1. Yum, I’ll have to try that next time. Everything seems better with cheese on top.

    1. We’re all about lite eating when it gets hot. This is a perfect solution and sooo easy to fix.

        1. Absolutely. For me, cooking in the summer is utilitarian. Except when it tastes as good as this dish does. 😛

    1. Its a good dish to sit out under a shaded pergola with a nice beverage. Bon appetit!

      1. I have a sort of pergola, a sort of Empire State Building of a pergola, built by Danilo to house an invasive but beautiful climber…..you could put another house on top of it it is so sturdy!

    1. It is indeed. Also works with veggie burgers and portobello mushroom sandwiches ☺️

  3. Oh that really would hit the spot right about now…..just finished mowing the lawn…..that salad, a glass of wine and a cool spot in the yard and I’d almost be in heaven……..almost!

    Hugs, Pam

      1. My “cool spot” is even too warm today – not a bit of a breeze and even in the shade it’s STUFFY. Oh well – iced tea in the living room is pretty nice too! 🙂

  4. that looks like sitting in a street cafe in venice and enjoying summer and the fresh breeze from the sea!!! love it… it makes summer to a mediterranean summer ;O)

Woof any thoughts...but no growling, please.

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