I'm not ready for scarves and crockpots. 

I didn't get the memo that summer was over. Just yesterday I was flopping around in the sea like a manatee, coated in Coppertone with the Mediterraean sun beating down on my face. Well, not YESTERDAY, but fairly recently. And, dammit, I wasn't done yet. 

I can't remember the last time I wore pants. Or shoes that cover my toes. 

What happened to natural progression of the seasons? One day, it was sunny and gorgeous. Then, a torrential and endless wintery deluge began.

The rainy winter blew in like an unwanted relative. No warning. No postcard. No telegram. No smoke signal. The carrier pidgeon must have drowned in the rising waters. 

Noah will be by with his ark soon. 

Nothing makes sense anymore. I have to wear boots? And long sleeves? And make soup? And dig through boxes to find an umbrella? 

I'm not ready for this. 

For the next couple weeks, I plan to stay in a sunny world of denial and salads, brightness and peaches. I'll use sunscreen as perfume and dress completely weather-inapropriate. I'll be the diva in the sunglasses. Maybe I'll even turn on the air conditioner.  

And I shall continue to indulge in popsicles, barbecued ribs, cobblers and salads. 

Nothing tastes more like sunshine than this pasta salad. Farfalle pasta is tossed with a bunch of summery goodness like feta and a vinaigrette of fresh mint, an absurd amount of dill, garlic and lemon juice. 

This pasta salad says "Screw you Earth, it's still summer no matter how cold and wet I get when retrieving my mail!" Of course, it said all this at a pitch only dogs and I can hear. 

If you want to give winter the finger, kick back with this sun-drenched pasta salad that will keep you in denial of winter for a good long time, or at least til you reach the bottom of your bowl. 

Sun-drenched Pasta Salad Recipe

1 lb (500 g) farfalle pasta
1/4 c feta cheese, crumbled
1/3 c lemon juice
1/3 c extra virgin olive oil
3 cloves garlic, smashed
1/4 c mint, packed
1 c dill, packed
1/2 tsp salt
1/2 tsp freshly ground black pepper

For the vinaigrette

Combine all ingredients (except for pasta and cheese) in a blender. Pulse until garlic and herbs are sufficiently chopped and blended. Set aside.

For the pasta salad

Cook pasta until al dente, with still a bit of a bite. Drain pasta. Rinse with cold water until pasta has cooled and is no longer hot. 

Drain pasta very well. Move back to a pot or serving bowl. Toss with vinaigrette and feta cheese. Serve!