It’s summer.
It’s hot.
I’m not going to unduly whine and tell you about my lifelong hatred of summer before I get to the damn not-recipe recipe so here it is.
Pasta of your choice and availability, cooked and cooled.
Veggies, I used green peppers, cucumbers and finely chopped red onion.
Greek style salad dressing. I’ve been liking Ken’s Steak House Greek dressing these days.
Bulgarian white cheese. It’s softer than feta and has a milder flavor so those who still have intact taste buds might like it better. Feta will work here as well but you won’t get the creamy effect with mixing that the Bulgarian white cheese gives you.
Grill some chicken. I sprinkled mine with some Penzy’s Turkish seasoning before throwing it on the grill. Rough chop the chicken once it’s cooked and cooled.
Combine all the above and add a splash of lemon juice for extra zing and salt and pepper as desired.
Skip the chicken to make it vegetarian. Add more and different veggies as desired. Olives would be a classic to add to this but no one here likes the fatty little globes. It’s a pasta salad, make of it what you will. The Bulgarian white cheese is really the key to it. Tastes even better the second day.
Which is really good because the only thing I hate more than summer is having to cook when it’s hot.
Sounds fantastic!