Friday, June 5, 2015


Summer may be a few weeks away, but yesterday’s weather was the perfect “summer day”, and deserved this summer pasta dish. 


1.     Rigatoni (large shells could be used)
2.     Fresh grape tomatoes, halved
3.     Cucumber, peeled, seeds removed, and cut into small bite size pieces
4.     Mozzarella cheese, cut into small cubes
5.     Red onion thinly sliced
6.     Arugula coarsely chopped
7.     Garlic, minced
8.     Fresh basil coarsely chopped
9.     Black olives sliced
10. Oregano
11. Olive oil
12. Salt and pepper


I prefer to prepare the salad early so it has time to sit for at least an hour, but it can be prepared while the pasta is cooking.

Place all of the ingredients in a large bowl and add about ¼ cup of water and an equal amount or more of olive oil – enough to provide a small amount of juice in the bowl.  This is completely subjective.

Cook the pasta (al dente), drain an place in an appropriate serving bowl, add the salad and mix well. 

Serve with Josh Ryan’s Ciabatta bread. 

Dinner guests are optional.  We had the pleasure of Nikki and Sandy’s company which significantly improved and already great meal.

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