Hot Enough For Ya?

Actually, the weather has moderated somewhat, thanks to Tropical Storm Erin. It is only in the mid-90s today. Last night we had a Cook's Illustrated pasta salad. I believe it was one of their simplest recipes and can even be made ahead. The title is the hardest part of it.

Summer Garden Pasta Salad with Olives and Feta

Serves 12-14 (as a side dish?)

Dressing:
6 T. extra virgin olive oil
3 T. red wine vinegar
3 T. fresh lemon juice (from 2 lemons)
1 medium shallot, minced
1 T. dijon mustard
1 T. fresh oregano leaves minced, or 1/2 t. dried
1 t. salt
1/4 t. garlic powder
1/4 t. ground black pepper

Salad:
salt
1 lb. farfalle or other small shaped pasta (rotini, penne)
2 medium carrots, peeled, grated over large holes of box grater
1 large yellow bell pepper, stemmed, seeded, cut in 1/4 in. strips
8 oz. crumbled feta cheese (about 2 c.)
1 c. pitted kalamata olives (about 6 oz.) chopped coarse
1/2 c. minced fresh parsley leaves
1 pint cherry tomatoes, quartered

Whisk the dressing ingredients together; set aside.

Bring 4 quarts of water to boil in a large pot. Stir in 2 T. salt and the pasta and cook until completely tender. Reserve 1 cup of the pasta cooking water, then drain pasta in a colander. Transfer the hot pasta to a large bowl.

Stir the reserved pasta water into the dressing. Pour half of the dressing over the pasta and toss to coat. Stir in carrots, bell pepper, feta, olives and parsley. Scatter the tomatoes on top, without mixing in.

Cover the pasta salad tightly with plastic and poke several holes to vent. Transfer the remaining dressing to an airtight container. Refrigerate the pasta salad and reserved dressing separately for up to 2 days.

To serve, microwave the salad on high power to remove the chill 1-2 minutes (or set out on a counter for an hour). Shake the dressing and pour half of it on the salad and toss. Add remaining dressing as needed to keep salad moist.