Usually when we have pasta left over we’ll make a baked pasta dish by layering the cooked pasta in a baking dish with marinara sauce, cottage or ricotta cheese, mozzarella, and whatever cooked vegetables or meat we have on hand. Bake it in a medium oven for about 45 minutes or so until it’s heated through and bubbling.
But it is just too dang hot for that today!! Try a pasta salad. If they leave you cold (no pun intended) , I think you’ll be pleasantly surprised when you try the one below. Serve it over spicy salad greens like arugula or young dandelion and give it a good squeeze of fresh lemon juice and a couple of twists of freshly ground black pepper just before serving.
What wine to pair with this, you ask? Well nothing says summer like rose! Try any of First Vine’s summer pinks – they’re fruity yet dry and just the thing to cool you off on a hot June day.
New (& Improved) Pasta Salad
2 cups cooked short pasta (ex: macaroni, rotini, etc)
3 hard-boiled eggs, chopped
1 cup diced celery
1/4 cup diced red bell pepper
2 tablespoons diced green onions
1/2 cup mayonnaise
Tin of high quality tuna, packed in oil, not drained
Salt and freshly cracked black pepper
Juice of ½ lemon
Mix all the ingredients together in a large bowl. Cover and put into the refrigerator until ready to serve. Serve over greens and pass extra lemon wedges and black pepper.