Ah, summer. It seems that we’ve finally gotten there. With 100+ degree days in spring, it kind of makes wonder what to expect for the next few months. If it’s anything hotter than what we’ve had so far, I am not sure that I want to be turning on the stove – or at least for very long.

One of my favorite things to have during the summer is pasta salad. It’s both flavorful and filling, plus if you stick it in the freezer for a few minutes it can be really refreshing. We used to make it all the time, but somehow got out of the habit. I knew I had to revisit it, and now we’re both saying that we have to have some more.

Summer Pasta Salad

• 1 pkg. of pasta (I used tricolore farfalle, or three color bow-tie pasta)
• 1 small onion, diced
• 2 – 3 large cloves of garlic, diced
• 1 – 2 pickles, diced
• 1 can black olives, chopped or sliced
• 1 small jar artichoke hearts, chopped
• 5 pieces sundried tomatoes, diced
• 1 small can mushrooms, diced
• 3 – 5 Tbsp. Vegenaise
• 1 Tbsp. mustard (I used horseradish mustard)
• 1 Tbsp. lemon juice
• 1 Tbsp. red wine vinegar
• 1 tsp. dill
• 1 tsp. salt

Cook the pasta according to package directions.

While the pasta is cooking revert back to your childhood and throw some olives on your fingers.

Unfortunately, now that I am slightly bigger than a small child it doesn’t work so well. I probably should have put this one on my pinky.

Go back to being an adult, and prepare your other ingredients.

Once the pasta is cooked, drain and rinse it with cold water, and put it back into the pan you cooked it in or a large bowl. I personally like to not dirty extra dishes so I usually just put it back in the pan.

Dump the rest of the ingredients on top of the pasta and mix. Taste test it and adjust the seasonings and other ingredients like Vegenaise.

Once it is at a good combination of flavors, put it in the refrigerator for at least a half hour or more and then serve.

The nice thing about this recipe is that you can pretty much dump whatever you want into it. We like ours with these ingredients, but we also like to play around a bit. Sometimes it is nice to add an extra kick with diced banana peppers (or pepperoncini), add green olives, or try other spices.

Happy summer…gotta go come up with some other recipe ideas now that it looks like it might start heating up again.