Spring SALAD DAYS

I’m always so happy when the farmer’s market start getting full again. Say what you want about Groundhog shadows, robins or even ads for swimsuits: Spring’s greatest sign for us is good stuff from farmer’s markets.

This quick and easy recipe goes together in a snap and had flavors we love. It’s enough for me for a light lunch. For Sean, it’s a great side dish alongside anything grilled.  

Ingredients

½ pkg Gourmet Texas Pasta Kalamata Olive Fettucine

6 Roma tomatoes, diced (or a similar amount of tiny cherry tomatoes, if you can find them locally. Yum)

1 small cucumber, peeled and diced

3 green onions, chopped

1/4 cup fresh basil, cut into thin strips

3 TBS extra virgin olive oil

2 TBS Balsamic vinegar

3 TBS crumbled feta cheese

Salt and pepper to taste

Directions

For this,  try to do your vegetable prepping first, then assemble the “dressing” (that means shake up the oil and vinegar with a little salt and pepper) while your pasta cooks. That makes everything go together really quickly.

Once the vegetables are ready, (I get the water boiling while I do the cutting up.) ,cook pasta according to directions, til JUST al-dente. Rinse with cold water to stop cooking process. Toss with a BIT of the olive oil dressing right away. Combine the cool pasta with the vegetables and crumble on the feta. Toss the rest of dressing on and give it one more stir.  Could this be simpler?