July 24, 2010

Feta-Sopressata Pasta Salad


Ingredients:
6 cups cooked pasta
20 cherry tomatoes, halved
4 oz lemon, garlic & oregano feta crumbles
10 jarred pepperoncini, drained and chopped
1/3 cup grilled or boiled corn
8 thin slices sopressata, cut into strips
salt
freshly ground black pepper
white wine vinegar

Directions:
Toss together the pasta, tomatoes, peppers, sopressata, feta salt, pepper and corn. Drizzle with vinegar to taste.


My thoughts:
OMG, it is hot here in Baltimore. We have spent most of the summer hovering in the 90-100 degree area. Normally we'd get a few HOT days but we'd get some cool(ish) days in-between. However, it has been hot, hot, hot nearly every day and without the benefit of being a student (or teacher, I actually liked this policy more when I was teaching than as a kid) of getting out of school if it hits 90 before 11 AM. Now I just work at home and break a sweat as I wash the dishes. I've taken to doing tricks like the one I did with this salad and trying to cook once and eat twice. I boiled an extra amount of pasta for dinner so I could make this pasta salad without cooking at all the next day. Which, really, is more important than you'd think when living in a 1930s, non air conditioned house in the city. The summer is prime panini weather so I always have panini ingredients on hand and used them to create this Italian deli inspired salad. Easy + tasty. Win-win.