Pasta Salads, Summer Cooking and Cats on Heat

First, some housekeeping:

My ADSL line is, once again functioning.   Now, however, I cannot change my homepage from Yahoo.fr – which insists on welcoming me with all sorts of wonderful crap.  I HATE ?#@$%#@#$ user friendly software!  Give me some 1’s and 0’s and let me do it MYSELF!
Oh yeah, thanks to everyone for all the warm, fuzzy thoughts sent my way while I was in withdrawal -lol!

There is a cat in heat who likes to sit just below are open bedroom window and howl all night.  Don’t know the owners, if any.  Have tried to convince our dogs that she’d make a nice snack, but to no avail.  I may be getting a bit cranky from lack of sleep (and fighting with Yahoo (god, what a stupid name!) .fr.  Suppose I should just be grateful she doesn’t jump in.  Maybe I could send her to the founders of Yahoo. (They actually attempt to yodel that when they put one on interminable hold)

On to the food:

I would like to fervently thank whoever it was that first came up with the idea of pasta salads.  Without said person I would be pasta deprived for 6 months out of every year.  Mon mari and I have a deal: winter cooking is done inside and consists of slow-cooked soups and stews, risottos and pastas, braises and stir-fries.  Summer cooking is done outside, by mon mari, and consists of everything and anything that can be cooked on one of 3 grills or the smoker.  I am allowed to use the cook top for boiling pasta or rice but the finishing has to be uncooked or cooked outside.  I am, occasionally, allowed to use the oven or make an omelet…but I dare not push it.   I am also grateful for couscous, rice pilafs….you get my drift.

Here, for my first ever participation in Presto Pasta Night, founded and hosted by Ruth of Once Upon A Feast, is my first pasta salad of the season.  Let the summer begin!

Beef, Chickpea and Feta Pasta Salad

1 1/4 cup bite-size pasta, rigatoni, fusilli, etc.
1 flank steak, 10 – 12 oz (300gr)
1 can chickpeas, 15oz (250gr)
1 4oz (125gr) package feta cheese
4 – 5 oz (125gr) spinach leaves
2 tbs snipped chives or garlic chives
2 tbs snipped basil
5 large fresh mint leaves, snipped
1 tbs ketchup
1 tbs soy sauce
1 tbs red wine vinegar
2 tbs olive oil
1 tsp chili powder
1 tsp dried oregano
Vinaigrette

Cook pasta according to package instructions. When done, drain, put into a large serving bowl. Mix ketchup, soy sauce, vinegar, oil, chili powder and oregano for marinade. Pour marinade over steak and let marinate for 10 – 15 minutes. Snip herbs. Wash spinach if needed and tear leaves if large. Drain and rinse chickpeas. Cut feta into half inch cubes (1.25cm.) Make vinaigrette. Cook steak on barbecue grill or quickly sauté in nonstick skillet on stove. Either way cooking time is 3 – 4 minutes over medium-high heat. Remove and let rest. Add herbs and spinach to pasta. Add vinaigrette and toss well to coat. Slice the steak at a diagonally across the grain. Add steak to pasta along with chickpeas. Toss well to coat. Add feta and toss gently, just to combine. Serve.

Vinaigrette

1 tbs tomato paste
2 tbs Balsamic vinegar
2 tsp Soy sauce
6 tbs olive oil
1/4 – 1/2 tsp chili powder

Put all ingredients in small bowl and whisk well to combine.

Stop by Once Upon a Feast on Friday to get the recap for great pasta ideas.  I hope we get lots of salads this summer…..

Now, if I could just get rid of the damn cat…..