I wanted to barrage you with Fourth of July pictures today. Pictures of the girls flying kites, building sandcastles and fishing. Pictures of Mason eating weird gross stuff off the beach. Pictures of my crab louis salad I had for lunch with fresh Dungeness Crab. I drank homemade cherry coke and photographed it to share with you. But the truth is, I was just too dang tired.

It was the greatest day for us, but long, oh so long! (Anyone with a two and a four year old, or who has ever had a two and a four year old will understand what it looks like when you are gone from 6AM to12AM. Its not really that pretty come the end of the day. Obviously.) I will get it together and post it this weekend, because I really do want to share what a great time we had.

In the mean time, I am sharing one of the salads I brought on our outing yesterday. I thought it might be great for anyone who is keeping the entertaining spirit up this weekend and might want another great pasta salad for a BBQ.

It is similar to a basil pesto but gets it’s creaminess from Greek Yogurt! Weird? Maybe. But really delicious and it certainly achieves a luxurious sauce without mayo.

The yogurt really takes a backseat to the fresh basil anyways, and then with pops of sweet peas and fresh salty feta- this is a really good pasta salad!

To make it, you want to bring a large pot of salted water to a boil. Cook the pasta to al dente according to manufacturers directions. While the pasta is cooking, make the sauce.

In a blender, combine the garlic, yogurt, basil, olive oil and vinegar. Puree until really smooth and pale green. Season with salt and pepper and set aside.

Two minutes before the pasta is going to be done, add the peas to the pot of boiling pasta.

Drain the pasta and peas and rinse with cold water.

Add the pasta back to the pot you cooked it in and add the sauce. Toss the pasta to coat.

Crumble the feta cheese over the pasta and gently fold in, reserving a little for the garnish.

Serve immediately or chilled.