It’s so hot out.
And I know I sound like a broken record every time I walk upstairs, but when I can feel the temperature increase with every step, it seems like the thing that must be commented on.
Our landlord graciously fixed our air conditioning, but unfortunately it doesn’t reach the upstairs very well. I look back to when I was touring houses in February, saying, “Oh, we don’t need air conditioning.” How naive I was.
How do people have the will power to do anything without air conditioning? Those are the true heroes of this world.
Anyway, even though our kitchen is nice and cool now, the thought of a hot meal for dinner gives me flashbacks to when our kitchen would heat up to 90 degrees last summer. So cooler dishes are on the menu these days.
Now, I appreciate a good pasta salad. I appreciate any food that has the guts to call itself a salad when there aren’t even any greens involved. But it doesn’t feel right to eat a “salad” and have conflicting feelings on whether or not you are actually eating healthy.
Humans don’t need mayo in their pasta salads to make them happy. Anyway, it will only lead to a short-lived sort of happiness in the end. Plus, it’s so predictable! We’ve already creatively replaced greens with pasta, so let’s continue to think outside the box here, shall we?
I’m thinking a nice, simple mix of lemon juice, garlic, and olive oil. Now, doesn’t that sound better?
Adding heaps and heaps of fresh vegetables and roasted asparagus will make even the most traditional salad-eater accepting. Feel free to add chicken as well for extra protein, although the beans and the feta have got you covered.
So here’s my summer advice for you: eat cold pasta and never take your air conditioning for granted.
Summer Pasta Salad
Ingredients
- 1 box whole wheat pasta
- 1.5 red bell pepper, chopped
- 8 oz cherry tomatoes, halved
- 3 cups fresh spinach, chopped
- 6 oz asparagus
- 1 can great northern beans, rinsed and drained
- 1 tsp garlic powder
- 6 oz feta cheese
- 2 cloves garlic, minced
- 1 fresh lemon, juiced
- 1/4 cup olive oil plus 2 tbsp
- 2 tsp sea salt. plus more to taste
- 1 tsp freshly ground pepper, plus more to taste
Instructions
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Preheat oven to 400 degrees. Arrange asparagus on lined baking sheet and drizzle with 1.5 tbsp of olive oil. Cook for 15 minutes or until stalks are soft but still maintain a crunch.
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While the asparagus cooks, cook pasta according to instructions. Drain and rinse with cold water and set aside.
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In a medium skillet, heat .5 tbsp olive oil and sear the beans along with garlic powder and salt and pepper. Remove from heat once beans have a slight sear.
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In a small bowl, combine lemon juice, garlic, salt, and pepper. While whisking, slowly pour in the 1/4 cup olive oil to emulsify the mixture.
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Chop up cooked asparagus. In a large mixing bowl, combine pasta, vegetables, beans, and cheese. Pour dressing over the mixture and toss until incorporated.
