Earth Day

I made up this recipe this afternoon. It turned out well. Although now I have about nine servings of it left. I'll probably have to eat it over the next week.


Noey’s Let’s-see-what-I-have-left-in-my-fridge-that's-worth-eating Pasta Salad

The Pasta
2 Lbs. Penne (any pasta will do as long as it’s not stuffed or stringy)
2 Tbs. Salt
1 Tbs. Black pepper
2 tsps. Garlic powder
½ stick Butter
¼ cup Olive oil

The Marinade
3 cloves Garlic
1 Onion
1½ tsps. Fresh-ground black pepper
1 Tbs. Sea salt
2 tsps. Parsley flakes
2 tsps. Ground sage
1 Tbs. Basil
1 tsps. Oregano
2 Tbs. Sugar
¼ cup Vinegar
¼ cup Vinaigrette salad dressing
1 Lime, juiced

The Topping
2 Avocados
1 cup Cubed feta
½ cup Grated parmesan

To a large pot of boiling water add the pasta, the two tablespoons of salt, the one tablespoon of black pepper, and the two teaspoons of garlic powder. Bring back to a boil and cook 12-14 minutes like you would normally cook pasta. When it’s al dente, drain it but don’t rinse it. When it’s well drained combine it in a large mixing bowl with the butter and olive oil. Set it aside to cool.

Mince the garlic and onion and put in a bowl. Add the herbs, freshly ground black pepper, sugar and sea salt. Pour the dressing, vinegar and lime juice over the top and stir it well. This can be done a few hours beforehand to let the garlic, onion and herbs marinate a little longer.

When the pasta is cool and the garlic, onion and herbs are marinated, combine them in the large mixing bowl. Cube the avocado and toss it, the feta and parmesan lightly with the pasta salad. Makes 8-10 servings.

To compliment the strong flavors of this dish, I recommend a bold, hearty libation be served along with it. I suggest a bottle of well-breathed, chilled Natural Ice beer.