This evening I made a recipe from the NY Times that I'd been meaning to try for awhile. Fortunately today's high temperature was a summer-like 88 so a cool pasta dish seemed appropriate. This is how the NYT described it: "You don’t find pasta salads in Italy, but in very hot weather, room temperature or cooled-down pasta with vegetables can be quite delicious, prepared in advance for a casual picnic or supper. Here, the quantity of juicy ripe tomato and eggplant makes this pasta dish more like a vegetable salad." I halved the original recipe and as you can see, we will still have enough for at least one more meal. Here is a link to the recipe: http://cooking.nytimes.com/recipes/1016647-cool-ziti-with-eggplant-and-tomatoes John declared it 5 stars so I think it will become part of my repertoire.
