It’s craziness here in the mountains this week. I’m pretty sure that it is warmer than it was the entire time we were in Southern California for spring break. We’ve been able to eat out on the porch and walk to the store for popsicles… I’m hoping this lasts forever.
In the spirit of spring, one of the recipes that we tried this week was Not Yet Summer Greek Pasta Salad from Joy the Baker. I L-O-V-E Joy’s blog. Her photos make me hungry. She’s funny (see especially this recent post). Oh, and she makes really good food. So it was only a matter of time before I tried her Greek pasta salad. Fortunately, my associates were up for the task.
The no-sauce-please, I-don’t-eat-cucumbers-or-tomatoes crowd changed their tune after making the salad dressing. Best part? Definitely shaking the jar.
My original plan was to serve this with Slow Cooker Lemon Chicken. Too much work. We baked a quick chicken breast with olive oil, salt, and pepper, and chopped it up onto the salad. Dinner was excellent and devoured by the chef-kids.
P.S. I took these photos before I remembered the feta. Add the feta. I repeat. Add the feta. So good.