Summer pasta is the brainchild of one of my most cherished looney-tune friends, Cassie. I am fairly certain that Cassandra Ann's Athens legacy was a reason why UGA managed to grab the top spot on the party school list this year. She, like myself, enjoyed eating well at school (think delicious mimosa-laden brunches/230 am burgers) and was key in initiating our "Sunday family dinners". This gave us the opportunity to sit together and discuss the weekend's debauchery while one of us cooked up a special treat. I really miss those girls and summer pasta reminds me of our slightly sketchy attempts in the kitchen!This recipe is exactly what a cold pasta should be (not the heavy mess you find at countless gatherings). It is light but full of flavor and makes use of one of summer's tastiest assets: ripe tomatoes. Take a trip to your farmer's market in search of your best local option. It will make a big difference; believe me. Marinating the tomatoes and scallions is also key so let it sit for over two hours (at least) for maximum flavor. It is perfect as a picnic main or an addition to grilled chicken or salmon. You have a couple of weeks left before we venture into fall cuisine so make use of the time left for summer treats.
INGREDIENTS:
- 1 box small penne pasta
- 1 8oz/230g block of feta, crumbled
- 6 RIPE tomatoes, deseeded and chopped
- chopped parsley to taste
- 6-8 scallions, finely chopped
- 3/4 cup olive oil
- 1/4 cup white balsamic vinegar
- 1/2 lemon (juice only)
- salt & pepper to taste
- Whisk together olive oil, balsamic vinegar, lemon juice, and salt
- Add crumbled feta, tomatoes, parsley, and scallions and marinate (best overnight)
- Cook penne al dente
- Drain and shock with cold water
- Toss pasta with extras
- Add pepper to taste
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