Avocado-Carrot-Radish Pasta Salad with Feta
A new blog to me is Ewe Creek Cottage. I put it in the category of charming blogs. Not only did I find the site but also a recipe, I decided to make for lunch today.
The main ingredients of the recipe are pasta, cucumber, zucchini, summer squash and goat cheese. Now take a look at the title of this recipe. Yep, that is the result of not having what I thought, I had, on hand. It is a comedy of errors.
Get the cuke (Sure I had a long English cucumber, just waiting for me.) Not any more.
Get the zucchini - Oops, I forgot, I used it in another dish.
Summer squash, I knew I did not have any.
Goat cheese - yes it is in the refrigerator, sealed closed. How could I use it when I have an opened package of feta?
Wonderful salad at the Ewe Creek Cottage but only the dressing sort of matches the original recipe, which I still want to make.
My apologies RaNae. Please go over and get the fabulous original recipe while I share mine.
Faux RaNae Salad
2 cups angel hair pasta, cooked according to package directions and drained
5 baby carrots, slice thin with mandolin
1 large radish, sliced thin
1/2 leftover avocado, broken into small pieces
a handful of crumbled feta
1/2 teaspoon of Italian seasoning
1/4 teaspoon minced garlic
1 teaspoon Balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon lemon zest
1/2 teaspoon sugar
Place the vegetables in a mid-sized bowl.
Mix the dressing ingredients and pour over vegetables. Mix to coat all the vegetables.
Add pasta and feta cheese and mix again to coat pasta.
Now you get to eat.