@LoveMyPhilly  #PCCBBQ on Twitter

When the days heat up quickly and the temperature is topping out at 100+ degrees for days on end you want a meal that can be made in the morning and served quickly in the evening.  Something outside of the norm, even better-one that everyone will like!

I got tired of lettuce based salads and was looking for a way to spice up one of my favorite pasta salads.  I found an ingredient at the grocery store and thought it would be the perfect solution to jazzing up my ho hum salad plate and make the perfect accompaniment to any backyard BBQ or pitch-in!

Philadelphia Cream Cheese has a new line of cooking creams out right now that take many of the popular taste combinations and blended them with the smooth taste of the Philly that we all love. It is an easy top blend, spoonable cream cheese that comes in 9 zesty flavors!  I picked up a container of Savory Lemon & Herb and when I got home I got to work.

What I created was a light, creamy and flavorful  pasta salad that took the traditional Greek pasta salad and gave it an American spin.  The cool, herby taste of the cooking cream did the trick!

I would LOVE to know what you think? Does this recipe sound good to you? Would you make any changes or additions? I want to hear from YOU.  Please leave a comment below.

I am participating in a virtual BBQ with several other bloggers on behalf of Kraft Foods the maker of Philly Cooking Cream.  Each of us has 24 hours to get the most comments.  The winner who receives the most comments wins $500!!
I was provided with one container of PCC but I was not compensated monetarily for this post. I just love the idea of a BBQ and what better way to have a pitch-in than to share recipes with friends!  All opinions are my own

Creamy Greek Pasta Salad with Spinach
1 10 oz tub of Philly Cooking Cream Savory Lemon & Herb 
1 medium cucumber, seeded and diced
1 C of black olives, drained and sliced in half
2 C of grape tomatoes, sliced in half
1 small red onion, diced
4-6 C of baby spinach, chopped lightly
4-6 oz of Feta cheese
1 1/2 tsp of dried oregano
1 tsp of lemon zest
3 TB of milk
pinch of kosher salt
fresh black pepper to taste
4 C of dried small tube pasta, I used Piccolini Penne by Barilla

Cook pasta until Al Dente, drain and rinse.
In a large bowl add the cooking cream, milk, oregano, zest, salt, and pepper.  Whisk to combine.  Add the drained and cooled pasta.  Toss to combine.  Add the olives, cucumber, tomato and onion.  Combine.  Add the Chopped spinach and feta. Lightly toss and chill for one hour or serve immediately.

                           Please leave a comment below
Please leave your name in a comment, not Anonymous, so it will count
Please feel free to visit the other bloggers that are also participating in the Virtual BBQ with Kraft Foods and Philly Cooking Cream!
Life as a Lofthouse
The Southern Bite
Lynn’s Kitchen Adventures
Getting Freedom
Mom’s Toolbox
Chocolate and Carrots
Everyday Mom’s Meals
Blessings Overflowing
and our hosts: The Country Cook and The Happy Housewife