Once you have the pasta cooked, cool it down under some cold running water, and then toss it with a quick dressing of lemon zest and juice mixed with a teeny bit of olive oil and salt and pepper. Now all you have to do is stir in some veggies…anything you have on hand would be fine, but I used peas, cherry tomatoes and some cucumber that I cut into nice little strips. Some fresh chopped dill, a generous handful of feta cheese, and I was back to feeling like this.
(Disclaimer: that is not me. I’m related to him though, and he also makes me feel less cranky just by looking at him.)
And with that, let me hand over the only pasta primavera recipe you’ll ever need for sultry summer evenings.
Ingredients
Directions
Still Hungry?
Soba Noodles with Edamame from Framed Cooks
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It looks for fresh and summery. I love feta. I can’t wait to try this.
It adds that perfect salty cheesy something, right?
He makes me feel less cranky looking at him too !
There is no feta available in Buenos Aires… how sorry do you feel for me ?
It is also winter but no reason why I can’t mess around with this and make it with what is available … besitos from a freezing cold Argentina. C
C, I thought you were coming back to the States soon??? Your feta is waiting for you!
Cute pasta can definitely make or break your day, I’m convinced. And it can also make up for humidity hair. Love this!
Humidity hair…I love that description! I know EXACTLY what you mean.
Can’t wait to try it!
I hope you love it as much as we do!
This. Looks. Amazing. I, sadly, am not a huge fan of dill. Any suggestions for a different fresh herb? Thanks.
With the lemon and the feta here’s enough flavor in the one that you could actually leave the herbs out altogether if you wanted – I might grind a little more pepper on it. But fresh thyme would be wonderful in this (either chop or crush the little thyme leaves to release the flavor in the leaves). If you try it, let me know how it is!
Hi Kate! I love this recipe(and I miss you)I am going to make this ahead so it will be all ready to enjoy when we get home Sunday night!
Miss you too – happy Sunday pasta supper!
I bought some cavatappi today in order to make this salad, but it looks different than the one in your photos. Could you be using Gigli or Torchio (I googled “pasta shapes”). I’m going to use the cavatappi, but thought I’d check.
Thanks for all your wonderful recipes! I’m going to make the butter tomato sauce (even splurged on the San Marzanos), make my own ricotta, and serve with meatballs.
You’ve given me so many, many great ideas, I can’t even count them!
Hi Joyce – I just checked the box (sorry it took me so long) and it does say cavatappi…but I’m sure whatever shape you use it will still taste great! And thanks for your sweet words about the recipes…great feedback like this keeps me cooking!
Hey, when you’re grilling, put your pasta water on there and don’t heat up the house. I’m with you on the cold pasta. I always make a bunch when I have to cook some because I love it leftover. Whether for salads like this one, which looks divine, BTW, or to dump in a little sauce and heat it up that way, it’s such a time saver. I’m thinking I need to make some pasta tomorrow. I usually just do angel hair, but this salad needs something sturdier. No cavatappi, but i do have some piccolo penne which would be good, and bless me, I have all the other ingredients, too! Thanks!