toss it like it's hot, toss it like it's hot

Last night I made a meal for the first time in weeks. This heat wave has got me keeping a healthy distance from the kitchen stove, but I was just too tired of eating burritos and burgers. Both John and I were pleased with the results. Here is the recipe:

Pasta Salad with Feta and Snow Peas

1 lb. fusilli (or other short pasta)
4 oz. snow peas (destringed and sliced diagonally into 1/2 inch strips)
1 yellow bell pepper, cored, seeds removed, and cut into 1/2 inch dice
2 scallions, thinly sliced
1/2 cup chopped fresh cilantro
1 cup crumbled feta cheese (about 4 oz.)
2 tablespoons olive oil
2 tablespoons white-wine vinegar
1 teaspoon balsamic vinegar
1 teaspoon salt
1/4 teaspoon ground pepper

Cook the pasta in boiling, salted water, per package directions. Add snow peas during the last minute of cooking. Drain the pasta and the peas, and rinse in cold water. Combine all the ingredients in a large bowl, and toss to combine. Add Serve at room temperature or chilled.

I got the recipe from the ever-trustworthy Everyday Food magazine, which I have been subscribing to and cooking from for some time now. I have even gone to eBay to purchase early issues that I've missed.

Anyway, if you have any great summertime recipes for meals that require a minimal amount of interaction with either the stovetop or the oven, then pass 'em along.

Re: the Bread and Butter Pickles post from last week.
My friend Kathryn contributes the following to the name debate:

My mom says that she always called them bread and butter pickles because one should eat them on sandwiches. I'm not buying it.

Perhaps. But I'm thinking, if you can't trust Kathryn's Mom, who can you trust? Yet one more reason I plod through this baffling world, beset with fear and trembling...