Thursday, July 25, 2013

Cilantro Lime Pasta Salad

"Summa time and the livin' is easy"..... unless you don't have central air conditioning.
This summer, we are living in a small apartment with western exposure. We have a small window A/C unit in our bedroom, but the kitchen remains stifling hot.  Cooking dinner (AKA the hottest part of the day) is no bueno when your kitchen is approximately 85-90 degrees.  I am not complaining however, because summer is my favorite time of the year and I embrace (or adapt to)ALL things summer, even hot kitchens.

My adaptation is Pasta Salad.

Pasta salad can be made in the AM when it's nice and cool, and it just gets better as the day passes.  My trick to cooking in the summer is Pasta Salads and Grilling (fish, burgers, chicken, etc).  So I will be sharing a couple of my fav Pasta Salad recipes.  I just finished off the last of this one for lunch.  IT's REALLY GREAT: It's a new twist, it uses up your garden veggies, it's pretty and it's just awesome!

*Cilantro Lime Pasta Salad*
Cook Pasta:
6-8 oz. of dry pasta, about 1/2 of a normal bog/box (I used a combination of rotini and penne)

  • Cook pasta to al dente.  Drain and rinse with cold water until pasta is cool.

1/4 c. fresh lime juice
1/4-1/2 c. fresh cilantro
2 TB olive oil
1 TB honey
1/2 tsp garlic powder
1 tsp cumin
1/4 tsp cayenne pepper

  • While pasta cooks, combine above ingredients in a blender or food processor for 30 seconds.
Veggies, etc:
1 c. cherry tomatoes, halved
1 c. green onions, sliced (could also use a 1/2 c.  of sweet onion here for substitute)
1 mango, peach, nectarine, etc, cut in 1/2 inch pieces (I used a nectarine)
1 avocado, cut in 1/2 inch pieces
2 bell peppers, chopped (Use a variety of colors!)
1 jalapeno pepper, seeded and chopped.

  • Prepare veggies and place in a large bowl.  Add pasta and dressing, toss to combine. Refrigerate for at least 1 hour. ENJOY!

*Recipe adapted from: &

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