Ever since that 10lbs of feta arrived at my doorstep (*swoon* 😉 ) I have been quite the busy lady in the kitchen!
Think this. Times Two. Not even kidding ya’ll.
And remember these? —> Jalapeno, Mint & Feta Zucchini Cakes
Stay tuned for the recipe, it’s coming later this week!
Let’s just say that it’s a good thing that this is some seriously AWESOME feta too, for real you guys! Fanatic Mom can back me up on this one
P.S. You may recognize Euphrates as an Agrofarma brand, same as my beloved Chobani!
So yesterday afternoon I decided that a large pasta salad for Sunday dinner and leftover weekday lunches was in order.
And seeing as there is no shortage of feta in this house, you know what’s comin’… !
Southwestern Pasta Salad w/ Cumin-Spiked Feta Dressing
- 4 ears fresh corn, cooked, cooled & kernels removed
- 2 cubanelle peppers, seeds removed & chopped small (or green peppers)
- 1/2 onion, chopped small
- about 20 cherry tomatoes, halved
- 1 jalapeno, finely diced (remove seeds for less heat)
- 2 cups uncooked macaroni, boiled according to directions
- 1 can black beans, drained & rinsed
- 1 tsp ground cumin
- 1 tsp chile powder
- 8 oz. feta
- heaping 1/2 cup fresh cilantro
- 1 cup white balsamic vinegar
- 1/3 cup olive oil
While the macaroni cooks (according to directions on the box), give all your veggies a chop.
Cubanelle peppers are so fun, plus they are usually less moolah $$$ at the farmer’s market –> these were 4/$1.00!
Same crunch as a green pepper too, really really good.
Cherry tomatoes, yellow and red color bursts here!
Fresh corn, which I boiled for a quick 5 minutes before cooling and removing from the cob.
And an unseen onion and jalapeno pepper…
Toss together the chopped peppers, onion, tomatoes and corn in a large bowl.
Then fold in the cooked, drained pasta and drained, rinsed black beans.
A few sprinkles of sea salt and black pepper too for good measure.
Next up the dressing.
If you have an immersion blender then it will work great to whip this up. If not, then a regular blender is just fine too
Feta, cilantro, olive oil and white balsamic vinegar. Blended until smooth.
Fold the dressing into the pasta salad until incorporated.
Then give the salad a sprinkle of ground cumin and chile powder, a good stir and you are ready to serve!
The creamy dressing was so refreshing on this, I really liked the texture it added vs. a vinaigrette based dressing.
And the whole salad tasted like a taco!
But with those sneaky lil’ veggies folded in 😉
Yum! Perfect summer salad with a twist
I made lil’ sis a version sans feta (we all know her “cheese thing” haha whatevs, more feta for me!) and received the following message during lunch today:
LOL. Oh sis.
I have a feeling there will be some more feta-inspired recipes in the near future too, just sayin’ 😉
And I promise to share the jalapeno, mint & feta zucchini cake recipe later this week, it’s really unique and tasty, I promise!
Until then, I have a Whole Foods Cooking Demo to attend tonight… it’s a Southern theme tonight so get ready for it 😀
You know I’ll share all the details tomorrow!
Happy Monday 😀
P.S. Thanks for all the kind words on my cooking demo, ya’ll are so sweet and always make this gal’s day!