It’s Not Summer Yet Greek Pasta Salad

Often my cravings tell me more about what I want, than the produce tables at the farmer’s market.

I know fresh tomatoes and cucumbers aren’t exactly deep winter foods, but I really just needed to combine them in a bowl with salty feta…. juuust to be sure.

This pasta salad feels extra indulgent because it tastes like early summer when most of you are ankle-deep in slush.  To be fair, this pasta salad is also loaded with an almost embarrassing amount of sheep’s milk feta.  So… should we start counting the days until Memorial Day now?  Too soon?

I really respect recipes that come together by the handful in a large bowl.  It just feels right.

The vegetables are fresh and crisp.  They’re juicy too!

Feta cheese is added in abundance, as is sea salt and fresh cracked black pepper.  I like to chop my basil at the last minute, to keep it from bruising and browning excessively.

A simple lemon vinaigrette is shaken in a mason and generously poured over the pasta.

After the two-spoon-toss, tadaaa!

It’s lunch.  It’s dinner.  It’s just stand in the kitchen and eat as much as you want.

It feels a bit silly to write out a recipe for this salad.  It’s mostly just handfuls of pasta, chopped tomatoes, cucumber and feta.  Where you see cups in the recipe below, feel free to just eyeball it and toss ingredients in by the handful. It’s more fun that way, really!