Hi Reader,

Today I'm following up on last week's basil pesto recipe. I wanted to share one of my favourite ways to use it: my pesto pasta salad with feta.

I was inspired by a version I had at a cafe in Orillia, Ontario (years ago), and I've been making my own ever since.

It's loaded with sun-dried tomatoes, marinated artichoke hearts, olives, and feta, and it tastes even better the next day, which makes it great for meal prep.

The pesto recipe I shared last week makes just enough for this recipe, or you can use your favourite store-bought version.

Pesto Pasta Salad with Feta

A hearty, flavourful pasta salad loaded with Mediterranean pantry ingredients. Ready in 20 minutes and stays fresh in the fridge for a few days.

If you make this recipe, don't forget to tag me on Instagram @insearchofyummyness with a photo. I'd love to see how your salad turns out! 📸

Cooking Tip! Don't rinse your pasta in cold water to cool it down. Rinsing washes away the starch on the outside of the pasta, which helps sauces cling to it. Instead, drain it, spread it on a baking sheet, drizzle with olive oil, and let it cool at room temperature. I learned how to do this in my culinary arts classes, and it works!

Garden Update 🥕

Between the extreme heat, smog from wildfires and heavy rainstorms, it has been difficult to do much in the garden this year.

I did manage to harvest a few things this week, though. I pulled some yellow and orange carrots, and cut curly kale, celery (this is a thin variety called Tango), and Thai basil.

There were a few tiny red onions, one okra pod, a shishito pepper, plus a couple of serranos that were ready as well.

That's all for today. Have a great weekend!

⭐️ P.S. If you make any of my recipes, I'd appreciate it if you could leave a quick comment and star rating on the blog post. Your review will help others find and enjoy these recipes too!

TIP: Add shareba@insearchofyummyness.com to your contacts so my emails land in your inbox, not your junk folder!