It is almost the 4th of July, and in Spain that means it is hot, really HOT. The air conditioners are small wall units placed in each room and do very little to keep you cool in the heat of summer. While living in Spain, I had to learn other tricks to keep us from burning up.
One of the things we did that was so much fun was to have “picnics” for lunch. I would make up something simple, that required little cooking, and we would all go out and eat on the shaded patio (which was cooler than the house).
One of our favorite foods is a healthy, but super yummy Greek pasta salad. You can make this ahead and put it in the fridge. When the temperatures rise and you don’t want to heat up the kitchen, pull this out for a quick and easy lunch. I like to serve it with french bread and butter (using the bread to dip up the extra salad dressing)!
Greek Pasta Salad
1 package multi-colored pasta, cooked
1 cucumber, peeled and diced
1 tomato, diced (or you can use cherry tomatoes cut in half)
olives (I like to use Kalamata, but use what you like)
Greek salad dressing (choose your favorite, or use the Olive Garden salad dressing below…I know, it’s not Greek, but it taste good!)
Pretty simple directions, just mix everything together and call it good!
Olive Garden Salad Dressing
8 oz Paul Newman’s Oil and Vinegar
1 clove garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon sugar
Again, just mix everything together really good and pour over the pasta salad. I would wait to do this until right before you are ready to serve, as the pasta tends to soak up the dressing.