I don't know about you, but when the weather turns hot and muggy, I lose all desire to cook. I'd rather sit on an air conditioning vent and read about things that other people are cooking. However, since we still have to eat even when it's warm, I eventually abandon the vent and get my lazy behind into the kitchen to whip up something edible so hubby doesn't consider me totally worthless.
This is a very basic and easy pasta salad recipe. When my son Kellen came to visit on Mother's Day it was one of the recipes that we made together. That day I included two cans of tuna in with the other ingredients to make it a full meal. This time I was serving it as a side dish to hubby's grilled boneless pork ribs, so I left out the tuna.
Cucumber Dill Pasta Salad
2 cups small pasta (I used mini farfalle)
2 cups cherry tomatoes, halved
1 English cucumber, diced
1 cup diced red bell pepper
1/2 cup diced sweet onion (I used a Vidalia onion)
2 stalks celery, diced
1 1/2 cups ranch dressing (I used Hidden Valley Light)
2 TBSP dried dill weed
1/2 tsp garlic powder
salt and pepper to taste
Boil pasta in salted water according to package directions, Drain and place in a large bowl to cool.
When pasta has cooled, add the remaining vegetables.
Whisk together the dressing, dill and garlic powder in a small bowl. Taste and season with salt and pepper if needed.
Pour dressing over pasta and vegetables and stir to combine. Refrigerate for several hours before serving.