Life on the farm can sometimes feel like a marathon, an incredibly pleasant marathon, but I marathon none-the-less. Several of my family members have cottages on the property and, since this place is considered to be party central, my social calendar is more active here in the boonies, than it is in the fast paced city.
Yesterday I was subjected to an afternoon of Caesars in the sun, followed by a lobster dinner! This morning I woke up early to make pastry for a birthday brunch for my cousin, I’m told there’s an epic card game on the horizon and, of course, we must take advantage of high tide.
My life is so hard!
It’s lovely visiting various branches of the family and staying this active, but I can’t help but feel slightly frazzled. I don’t like to neglect my blog duties, but unfortunately the Internet up here is shoddy at best and my cell phone is currently about as useful as a paperweight. It’s nice to throw off the shackles of the modern world, but it can be detrimental when you’re cyber life is so active. I’m not one to complain, I’m extremely happy to be here, but if I seem slightly distracted you’ll have to forgive me, I’ve made plans with eight different relatives today.
Somehow I managed to throw together this pasta salad together yesterday and I’m so glad I found the time. It’s a bit of a fusion dish; vaguely Italian with Asian undertones. I know it’s strange but, yes, the two can coexist. Oh, and I guess the feta makes a little bit Greek, so this salad is a mutt, just like me. Since Mutt Pasta Salad doesn’t have such a good ring to it, I feel Everyday Pasta Salad is just as fitting a title and a whole lot more appetizing.
Pasta salad is among my favorite summertime dishes. It’s easy to make, it improves after sitting over night, and it’s easily the most refreshing solution to even your most dire summertime food emergencies.
So, throw this together this weekend, just in time for the eight BBQs you agreed to attend.
Everyday Pasta Salad: Serves 6-8
4 cups uncooked pasta
1 yellow bell pepper, diced
1 green pepper, diced
½ red onion, diced
1 cup feta, crumbled
1 cup heirloom tomatoes, halved
1/4 cucumber, diced
½ cup fresh cilantro, roughly chopped
4 tbsp good quality balsamic vinegar
Juice of one lime
4 tbsp olive oil
3 cloves garlic, minced
3 tbsp fresh ginger, minced
Salt and pepper to taste
Bring six cups of water to a boil over medium high heat.
Salt the water and add the pasta.
Cook for 9-12 minutes until tender.
Drain and coat pasta with olive oil and garlic.
Set aside to cool.
When pasta is cool, place it in a large bowl and add veggies, cheese and cilantro.
Add lime, ginger, and balsamic vinegar. Toss to coat.
Chill until ready to serve.