Summer Pesto Pasta Salad

With summer in full force

my housemates and I have been constantly looking for ways to NOT use the oven. Our house doesn't have air conditioning so when we use the stove at all the temperature in the house rises 20 degrees. Needless to say, when it's already 90 degrees outside adding a hot kitchen to the mix is not ideal. So we have been getting creative when it comes to making meals during the summer heat!

One way we've figured out to stay out of the heat is waiting until the last minute to use the stove or oven. There have been several times where I did as much meal preparation as possible without using the stove. Then once everything is ready, I turn up the heat and finish the meal as quickly as possible, with the occasional break of sticking my face in front of a fan. While this has been pretty successful (and entertaining for my housemates to watch) it still makes the house unbearable at times.  

Fortunately, we have a grill in our backyard which has really come in handy the past couple weeks. While using the grill is obscenely hot, it keeps the heat outside while also embedding our dinners with wonderful summer flavors. Most recently, we had vegetable kababs and roasted Brussel sprouts on the grill. They get this wonderful char on them and the caramelization adds great flavor to an already delicious meal. I decided to make a simple pasta salad to go along with the kababs. I was inspired by several recipes I found online and developed this recipe of my own to fit the ingredients available and the flavors I wanted.

In my opinion, pesto is always a great addition to a meal so this summer pesto pasta salad hits the spot. The fresh cherry tomatoes and cheese compliment the pesto and greens nicely. I really enjoyed this dish and will plan to make it more often throughout the summer. I highly recommend trying it for yourself. You will not be disappointed! Try to stay cool out there!  
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Summer Pesto Pasta Salad

8-10 oz. short pasta of your choice
2 cups cherry tomatoes
10 oz. fresh greens
8 oz. feta, mozzarella, or parmesan cheese  
1/4 of a red onion thinly sliced into strands
3/4 cups prepared pesto
2 Tbs. red wine vinegar
2 tsp. sugar
2 tsp olive oil
Salt & Pepper to season

Cook the pasta until al dente and set to the side to cool
Cut the cherry tomatoes in half and add to a large bowl
Take the cheese and cut into small cubes and add to the bowl. 
Add the cooled noodles and the red onion to the bowl. 
In a separate bowl add the pesto, vinegar, sugar and olive oil. 
Mix well until everything is combined and smooth.
Add the dressing to the large bowl and mix everything together. 
Add the salad greens in handfuls until there is enough to your liking. 
Season with salt and pepper and place in the refrigerator to let the flavors meld together and enjoy.