I just want to say that I love the Fourth of July. It's one of my favorite holidays. I also want to give a big shout out to all those that serve our wonderful country...you are amazing, and I can't fathom the strength and courage to do what you do. Thank you!
This Fourth of July I was procrastinating as usual, and hadn't prepared anything for the BBQ or thought about what to prepare. So it came down to the final hour and I came up with this Tomato, Feta and Avocado Pasta Salad. It's super easy to make;
1 Box Penne Pasta
1 8oz. Package of Chunk Feta (It's super easy to crumble, and usually cheaper.)
1 Small Clam Shell of Cherry Tomatoes
1 Red Onion
1 Tbsp. Olive Oil
1 Tbsp. Garlic
Cook the Pasta (Because it's a pasta salad, it's best to cook al dente - which means it should be soft on the outside but firm on the inside, but not crunch. Check the box for best cooking times)
While the pasta is cooking, dice the onion, cut the cherry tomatoes in half, and crumble the feta.
After straining the pasta, put it back in the pan and turn the burner on low. Add the garlic and olive oil and add in a little salt and pepper. (Putting it back on the burner will burn off any water still on the pasta. If you don't get all the moisture out of the pasta, you will have a soggy salad.)
Take off burner and let cool for 5 minutes.
Add in the onion, tomatoes and feta and pack to go.
**Add the avocado once you get within a few minutes of serving, otherwise it will brown.