This still falls under the “too hot to cook” heading. I have for you another cool summer pasta salad. This was a favorite last summer.
Summer Pasta Salad with Baby Greens
1 package baby spinach and arugula mix
6 oz garden rotini
1/3 cup sun dried tomatoes or one large garden-fresh ripe tomato.
2 Tbl capers, drained
2 Tbl balsamic vinegar
1 tsp red wine vinegar
2 Tbl good olive oil
Salt and pepper to taste
2 Tbl shaved Parmesan.
Cook pasta according to directions, drain and rinse under cool water.
Add dressing ingredients to a large bowl, mix. Add pasta and greens, toss and top with Parmesan before serving.
This would be good with smoked oysters or tuna added if you want a little added protein. Some cooked quinoa would probably be good, too.