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Summer Pasta

An easy, oven-free dinner that comes together in minutes and is full of wonderful summer flavors.

Put a pot of water on to boil for the pasta.

In a large bowl, whisk together, until emulsified:
3T vinegar
1/4 cup olive oil
1T hummus (if you have olive hummus, scoop up the olives, too)

Prepare one head of broccoli: chop the stems into small pieces (if the the main stem near the bottom is tough, peel away the outer layer), and break up the florets. Keep the stems separate from the florets.

When your pot of pasta water boils, first add the broccoli stems. After 2 minutes, add whichever fresh pasta you are using (a chunky shape is best), along with the broccoli florets.

While the pasta and broccoli cook, add to your large bowl:
1 pint cherry tomatoes, halved
1 cup of crumbled feta
1/4 cup chopped briny pickled cauliflower, beans or olives
1 cup cooked chickpeas

Drain the pasta and broccoli, then dump into the bowl and mix. Add a little black pepper, check that you have enough cheese to make everyone happy, and enjoy (preferably out on the porch).