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.
Recipe: Creamy Basil Pasta Salad with Peas and Feta
- -1 lb pasta
- -10 ounces frozen green peas
- -2 cloves garlic
- -1 cup Greek yogurt
- -2 cups fresh basil (not packed)
- -½ cup olive oil
- -¼ cup red wine vinegar
- -Kosher salt and freshly ground black pepper
- -4 ounces feta cheese
- 1. Bring a large pot of salted water to a boil.
- 2. Cook the pasta to al dente according to manufacturers directions.
- 3. While the pasta is cooking, make the sauce.
- 4. 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.
- 5. Two minutes before the pasta is going to be done, add the peas to the pot of boiling pasta.
- 6. Drain the pasta and peas and rinse with cold water.
- 7. Add the pasta back to the pot you cooked it in and add the sauce. Toss the pasta to coat.
- 8. Crumble the feta cheese over the pasta and serve immediately or chilled.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 6
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mmm such a treat! Love this!
sounds like you had a beautiful 4th!
this looks amazing!! happy weekend Heather
You too Cheryl!!
Sounds you had a very full holiday! This pasta is a big bowl of comfort food that I am sure made you forget how tired you actually were!
I would love to see your 4th photos, but I understand how long those kind of posts take! I love this pasta recipe 🙂
Love this salad Heather!
Yum – this salad sounds so delish! I love peas, basil, feta, etc! I like that it has no mayo in it too for the picnic factor. Look forward to the festive 4th pics! 🙂
What a long and wonderful day, and this pasta salad recipe is so new to me. Looks tasty, I wanna try this. Maybe tomorrow you can post those photos. 🙂
What a great idea to add greek yogurt. Yum!
I love everything about this salad: the colors, the peas, the shape of the pasta, the Greek yogurt and feta. I am totally going to make this!
I just love sweet peas and basil together. This looks delish!
I love using Greek yogurt in pasta sauces to mimic cream but I haven’t tried it for pesto. Thanks for the idea!
What a great combination of ingredients perfect for summer!
I think I might just have to try this. Think I’ll make it with edamame instead of peas, which are not fresh right now around these parts.
I really dislike mayo, so was delighted to discover you share that aversion and have brilliant ideas like this with the Greek yogurt. You have me thinking about making some things, particularly salads or salad dressings, that I don’t like with mayo but could do differently. Also, this looks beautiful with the colors and shapes. And your Fourth sounded great. I had 3 girls under the age of 4 1/2 (they are now in their 20s), and I understand completely — you never get to sit down. But it’s great fun.