Well folks, summer is in full swing in most of the country. Is it hot enough for ya? I'm so very thankful for air conditioning. I don't know how those ladies did it way back in the olden days with all those heavy dresses in this southern summer heat. Without AC. And I don't think they had deodorant back then either. Ewwwww. Must have been a stinky world in those days. I'm thinkin' I was born in a good generation.
Anyhow, it's not easy to segway into a recipe after talking about stinky, sweaty southern women. But nevertheless, that's what y'all came here for so I'll do my best. A great way to beat the heat and not fill like a bloated stuffed pig in the summer is to eat cooler, lighter meals. Pasta salads fit the bill and they can be very affordable since you can eat leftovers for a few days. It makes a lot and it keeps cold. And once you make it - you got your work lunch for the rest of the week.
This pasta salad I'm sharing today comes from Kraft and uses Philadelphia Cooking Creme for a pop of flavor. It has all those great Mediterranean flavors like lemon, herbs and feta cheese. You could even add some Kalamata olives or grilled chicken too if you like. That's the great thing about these types of salads. You can really tailor them to your tastes.
3 cups medium pasta shells, uncooked
1 (10 oz.) tub Philadelphia Savory Lemon & Herb Cooking Creme
1/4 cup milk
1 1/2 cups chopped baby spinach leaves
2 cups grape tomatoes, halved
1/2 cup red onions, chopped
1 (4 oz.) package crumbled Feta cheese
This is the tub you want to look for. It's found in the cold food section, usually near the blocks of cream cheese.Directions:
Cook pasta as directed on package, omitting salt. Drain pasta and place in a large bowl.
Add cooking creme and milk.
Toss to coat.
Add spinach, tomatoes and onions. Mix lightly.
Cover bowl with plastic wrap (or a lid).
And pop it in the fridge to cool for several hours (or until chilled).
Once cool, add in crumbled Feta cheese.
This is a sponsored post for Kraft. As always, all opinions are my own.