Microwave pasta salad recipe to make you feel like it’s still summer

By Lily Curlin

It might be September, but you can still fit a little July into your lunch period.

Yes, it is already September. Yes, school is now in full swing. And yes, we all wish it was still summer. While we can’t turn back the clock to the long days of nothing but summer reading and boredom, we can make a picnic-worthy pasta salad, perfect for the next day’s lunch on a busy school night. How can I create this delicious treat, might you ask? A marvelous contraption you likely own, the humble microwave.

• The pasta
  • ½ cup small pasta
  • 1 tsp salt
  • 1 ½ cup water
• The dressing
  • 3 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1 tbsp olive brine (It’s the secret ingredient)
  • Fresh herbs like oregano, or basil (optional)
  • Salt and pepper to season
• The good stuffs: some options
  • Cucumber
  • Olives
  • Cherry tomatoes
  • Greens (spinach, arugula, ect)
  • Feta or mozzarella cheese​

1. Combine the pasta, 1 cup water, and salt in a microwave-safe jar or bowl.
2. Microwave for 2 minutes, stirring every 1 minute. Then add the rest of the water and microwave for 2 more minutes, stirring every 30 seconds.
3. Remove (carefully!) and let cool. The pasta will finish cooking while it cools. Once cool, drain the pasta and rinse in cold water. 
4. While the pasta is cooling, begin to mix the dressing in a medium bowl. Mix the vinegar, olive oil, olive brine, salt and pepper, and fresh herbs. 
5. Chop your good stuffs into bite size pieces and add to your dressing. Toss to coat.
6. Add the dressing and toppings mixture to your pasta in a jar. Put a lid on it.
7. Shake gently to mix.
8. Eat immediately or put it in the refrigerator for next day lunch (pasta salad only gets better overnight). ​