Coming home from the beach, I was fishing through our fridge for something to whip up for dinner and decided I had enough to do something Greek. Since I recently bought some whole wheat pasta... Pasta salad it was! By the time it was cold and ready to eat, I snapped one picture before my husband snapped the bowl out of my hands and into his mouth. Smiling, he sauntered off with it...
Ingredients:
1 cucumber diced
1 tomato diced
1/4 cup sun dried tomatoes
1/2 cup crumbled feta cheese
3 cups cooked and cooled whole wheat penne pasta
Dressing:
2 Tablespoons extra virgin olive oil
3 Tablespoons red wine vinegar
1 Tablespoon lemon juice
1 garlic clove, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
dash of nutmeg
Directions:
Cook and cool penne pasta to package directions.
Combine cucumber, tomato, and sun dried tomatoes with the cooled pasta. Add all of the dressing ingredients in a small bowl and whisk them until smooth. Toss it over the pasta, adding the feta in. Place in fridge for about an hour before serving.
Vegetables and chickpeas? How can this not be good?? Nick found this recipe on Peas and Crayons, pointed to it, smiled, and said, "Thursday". So I guessed he wanted it for dinner and I clearly wasn't going to say no. It looked delicious! So I've created it tonight, although slightly altered, but we were both very very happy with how it turned out!
Ingredients:
1 can chickpeas
1/2 red bell pepper
1/2 yellow bell pepper
1/2 a cucumber
1/4 onion
2 Tablespoons white wine vinegar
1 Tablespoon extra virgin olive oil
3 tsp lemon juice
1-2 garlic cloves
1/2 tsp oregano
1/2 tsp parsley
1/4 tsp dill
salt and pepper
Directions:
Dice the bell peppers, cucumber, and onion. Toss them in a bowl.
Combine the rest of the ingredients in a small bowl, whisk the dressing until smooth and toss into the bowl with the vegetables. Refrigerate for 1-2 hours before serving.
