It’s way too hot to be cooking…I swear that I could live off, at least for the most part, cold key lime pie and watermelon. It’s just way too hot for much of anything else in my opinion, and that’s literally just about all that sounds good lately. the good news is, if you’d rather eat something with a tad more substance and nutrition (but key lime pie can’t be that bad for you right?) this pasta salad doesn’t require much work aside from pouring the ingredients into a blender and boiling a pot of water, and it’s sooo refreshing and flavorful, and extra delicious with fresh tomatoes from the garden. (or from a terra cotta potted plant on your balcony garden, if you’re like me.)

even the kitten likes it, although i caught her trying to gnaw on a raw onion the other day, so that’s not saying much – and my sister, who hates tomatoes, olives, and pretty much all the ingredients in this loves this pasta salad. it’d be absolutely perfect for a 4th of july barbaque, or anytime you’re in the mood for something cool and easy that doesn’t require cranking up the stove too much. if you’re looking for any last minute 4th of july food ideas, this is perfect! and if you’re not, make it anyway, just because it’s just that good.

Sundried Tomato Pasta Salad

adapted slightly from the Pioneer Woman

1 jar of sundried tomatoes

3 or 4 cloves of garlic

3 tablespoons red wine vinegar

1 cup (or slightly less) extra virgin olive oil

salt and pepper

1lb box of pasta

1 jar of greek olives

cherry tomatoes

freshly grated parmesan cheese

Pulse together the sundried tomatoes, vinegar, and salt and pepper in a blender or food processor, while adding in the olive oil gradually. Mix until tomatoes are chopped, but not completely smooth. Boil pasta until al dente, drain, and rinse with cold water. Add the sauce, chopped olives, and chopped tomatoes, mix, and sprinkle with parmesan cheese (or leave out, for the vegan people, either way it’s good.)