With all the rain that we've been getting the last few weeks here in Newport (and by rain, I mean like.. torrential rain something wild like 27 out of the last 30 days, gross) it's hard to believe that Memorial Day Weekend (#MDW) is just around the corner. For those of you who've never been to Newport before, it's really the kickoff of the summer season with flocks of tourists coming to town, all the restaurants and shops open back up, and the sun finally starts shining. Its also the time for BBQs and after beach parties, and sometimes the weather gets too hot for real cooking. That's where quick recipes are my favorite, something I can whip together in a minute that's perfect for when you're having guests over.

This Greek Pasta Salad, is so insanely easy, you might even just make it for yourself when you're feeling something fresh and yummy. There's the perfect balance of acidity from the olives and lemon juice, crunch from the veggies, and I mean, who doesn't love some pasta? Make it ahead of time to have it be even easier.

Cook about 3 cups of whatever your favorite pasta is - I love using whole wheat or gluten free bow ties with this because of the size proportion to the veggies. Once your pasta is cooked to your liking, rinse in COLD water and set aside. We'll want it to cool down before you mix it with the veggies, so not to make them mushy.

In a large bowl, chop up cucumbers, grape tomatoes and olives. I personally love black olives, feels pretty classically Greek to me, but feel free to use what you prefer (or a mix of different kinds!) Add in the chilled pasta, feta, oregano, chives, salt pepper, garlic powder and lemon juice.

I personally used fresh oregano and chives right from my window boxes - as I love the fresh taste of herbs - and the aromatics! But, if you only have dried that will work just the same, if anything just add a little more to make sure the flavor profile comes through how you like it. Give it all a big stir and keep in the refrigerator until you're ready to serve. Goes perfectly at that summer BBQ, takes less than 10 minutes to put together and is full of good veggies to balance out the mounds of holiday treats you might have. Lasts for days (if at all!) in your fridge in a sealed container.

15 Minute Greek Pasta Salad

Prep Time: 15 minutes

Cook Time: 5-7 minutes for just the pasta

Ingredients

• 3 cups cooked pasta - chilled

• 3 cups chopped cucumbers

• 2 cups diced grape tomatoes

• 1 cup chopped olives

• 1/2 cup feta

• 1 teaspoon chopped oregano

• 1 teaspoon chopped chives

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 teaspoon garlic powder

• 1 tablespoon olive oil or avocado oil

• 1 tablespoon lemon juice or apple cider vinegar

Directions

1. Make pasta according to directions, and rinse under cold water, set aside.

2. Chop up veggies and put into a big bowl.

3. Add in pasta, herbs and seasonings, olive oil, lemon juice and feta. Give a big stir to mix thoroughly and store in the refrigerator until serving.

xx

Rita