The Film Noir Experience

Feta is one amazing little cheese. Its so versatile and wonderful and it can be used in so many things.

Since we've moved and now have a real kitchen, I've been doing what I can to make a mess in said kitchen. Last night, the mess turned into a goregous pasta salad.

I think the key to any pasta salad is the vinagrette. If its too oily, you end up feeling sick, if its too vinegary, you end up making faces instead of enjoying your meal. So, you have to find the balance in order to actually enjoy what you are eating. (Also, have you have to choose the right oil and the right vinegar or it won't matter if you have the balance right because the whole thing will just be wrong.) When making pasta salad, I cheat on the dressing. How do you cheat on the dressing, I hear you ask. Simple, you buy a jar of feta in oil. The oil will have some sort of herb concoction in it (not to mention the chunks of feta) so you won't have to worry about adding any extra seasoning. You simply cook your pasta, chop up a few vegetables and toss it all with the entire contents of the jar. Now, all you need is the vinegar. I recommend a healthy dash for three of a nice balsamic vinegar. Toss it all again, and you're good to go. Although, I must say this is a dish that gets better with time. Let it be for a few hours (or in the fridge overnight) and its absolutely perfect.

Cheese makes me happy. So, when I can find a way to eat cheese (especially the crumbling, salty goodness that is feta) while also getting in a few veg and making a meal out of the whole thing, it just makes me want to jump for joy!