When the weather’s hot the last thing you want to do is spend extra time in the kitchen. Pasta salads often come to my rescue. One tip to save time is to make a big batch of pasta and keep it in the fridge for week long dining. For this recipe I used penne, and I’d also cooked some elbow marconi and combined the two. Last week, Roma tomatoes were on sale for 99 cents a pound and as soon as I saw them I knew exactly how I’d use them. Slow roasted in the oven with salt, pepper, herbs and olive oil. After that it’s just finding a recipe for them and this one fitted the bill.
Combine the two and add some other Mediterranean favorites and I think makes the perfect summer Meatless Monday supper.
3 cups cooked pasta such as penne
½ cup oven roasted tomatoes or sun-dried tomatoes
½ cup halved cherry tomatoes
1 tablespoon capers
¼ cup chopped fresh basil (if you’re using the dried variety use about 2 tablespoons)
½ cup crumbled feta cheese
Salt and pepper to taste
Olive oil and Balsamic vinegar to taste
In a large bowl, add the pasta, oven roasted and cherry tomatoes, capers and basil and mix well.
Next add the feta cheese and mix so the cheese gets even distributed.
Drizzle in some oil and vinegar and taste test to see if it’s too your liking. Add more if needed, and also some pepper and salt and give one final taste test.
Place in the fridge for at least two hours before serving so all the flavors can mingle.
Leftovers are perfect for the following day’s lunchbox.