Light Saturday lunch

food, healthy

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For a quick go-to lunch that only requires a few ingredients pasta salad is an excellent choice. It’s light and healthy and can be placed in the fridge for up to 4 days. Pack it up in a container and bring it to picnics or your job. Here is a simple pasta salad recipe that I came up with. I’m the type of person who doesn’t like to use measuring tools, so I’m always tasting and adding ingredients to accommodate to my taste buds. But here are the close measurements to what used:

Ingredients:

– 1/2 box penne pasta (equivalent to 8 oz, 1/2 lb)
– 3/4 c. red pepper pesto (this is not a very common product found in stores, but I happened to have some. This is optional, but it adds a ton of flavor! I bought the pesto from Costco, but there are simple recipes online for red pepper pesto)
– 1 c. feta cheese (I LOVE FETA CHEESE SO I PUT A GINORMOUS AMOUNT)
– 1 tsp rosemary
– 1/3 c. olive oil
– 2 cloves of garlic
– salt and pepper
– 2 tomatoes (diced)

Steps:

1. Boil a pot of water, add 1 tsp salt, and add pasta. (Adding salt in the boiled water prevents the pasta from sticking together. Tip: I boil my pasta for about 5 minutes, turn the stove off, and let the remaining steam cook the pasta. Leave the lid on the pot so the steam does not escape. By doing this, you save the amount of gas that you use. It is a great money-saving technique that I learned!)
2. Finely chop the garlic and place in a small bowl with the olive oil and rosemary. Let it sit for about 10 minutes so the oil will be infused with garlic and rosemary.
3. Drain pasta and rinse with cold water.
4. Dump the pasta in a big bowl. Add garlic oil, feta cheese, red pepper pesto, and tomatoes. Combine the pasta.
5. Add salt and pepper to you preferred taste.
6. Chill in the fridge for about 30 minutes.

I like to add cooked spinach or kale in this pasta salad. However today I did not have any of those ingredients on hand. Adding the green vegetables adds color and gives the pasta the colors of the Italian flag!!

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