June 11, 2013


Can you imagine? We kept saying, "I am SO ready for warmer weather!" Well, my darlings, Summer has definitely arrived here in Texas! Let's see, I believe we are to be in the high 90's all week! I don't know about you, but when it heats up outside, we prefer light summer dinners inside!     

This pasta salad is absolutely delicious! I was rather skeptical to try it as the ingredients sounded a little bland, but I am so glad I did not pass it up! I did alter the original recipe somewhat, but adding one-half bag of mixed greens, with one-half bag of fresh organic spinach. I probably also added an additional tablespoon of the Parmesan cheese also. I predict your family is going to ask for this often throughout the summer! Y'all enjoy!!


Orecchiette with Mixed Greens and Goat Cheese
1 cup dried orecchiette pasta
2 cups Mediterranean-style mixed salad greens
2 tablespoons sun-dried tomatoes (packed in olive oil), chopped
1 tablespoon goat cheese, crumbled
2 tablespoons grated Parmesan, plus more for garnish
Salt to taste
Freshly ground black pepper

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the water.

In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta and 1/2 cup of the reserved pasta water. Toss to combine and wilt the greens. Season with salt and pepper to taste. Garnish with additional Parmesan, if desired, and serve.

1 comment:

  1. I so agree with you about light meals when the weather heats up. Gee, only in the 90s! This salad looks wonderful and has all the flavors I love together. One that will be on my list when our temperatures climb, XOXO


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