In a departure from my standard Sunday prep, I went for a dish involving both gluten and dairy. That’s right, no substitutions and no avoiding the good stuff. Over a year ago, I started eating semi-Whole30 during the week – which basically amounts to vegan and gluten free (if, like me, you don’t eat meat).
I will admit that cutting these things out of my diet during the week has made me feel clean and lean, but I also find myself reaching for nuts and snacks more than I’d like. The past few weeks I’ve let little snacks creep in here and there; I’ve indulged in the occasional office sweet, a few bags of chips and – well – I feel absolutely fine!
So, going to give this new, laid back “me” a try in the form of cheesy pasta. This is one of those foolproof, always deliciously, easily transportable recipes that would make for a great potluck or picnic dish. It makes five servings.
Ingredients:
8 oz of dry farfalle pasta (about half a box)
1 5 oz bag of baby arugula
1 medium cucumber, chopped
1/3 cup of diced red onions
8 – 10 pitted kalamata olives, sliced in half lengthwise
1 10 oz package of cherry tomatoes, sliced in half
Small jar of artichoke hearts, drained and chopped (I used a 6 oz Whole Foods 360 brand)
1/2 cup of crumbled feta cheese
1 bunch of basil (about 8 – 10 leaves), rinsed
1 lemon
1 tbsp of spicy or Dijon mustard
Olive oil, salt, pepper
Directions:
Cook pasta noodles according to directions on box, then drain and cool.
Combine olives, cucumber, tomato, red onion, and artichoke hearts in a large mixing bowl.
Pour in pasta and mix. Add in the bag of arugula slowly, mixing as you go. You’ll find – despite the noodles being chilled – the arugula will wilt slightly with the moisture and this will make mixing things easier. Add in the feta cheese and mix once more, then set aside.
In a food processor, combine the juice from the lemon with two tablespoons of olive oil, mustard, and basil.
Blend until fully combined.
Toss pasta salad with lemon dressing and top with salt and pepper to taste.
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Lemony Greek Pasta Salad
Print RecipeIngredients
- 8 oz of dry farfalle pasta (about half a box)
- 1 5 oz bag of baby arugula
- 1 medium cucumber, chopped
- 1/3 cup of diced red onions
- 8 - 10 pitted kalamata olives, sliced in half lengthwise
- 1 10 oz package of cherry tomatoes, sliced in half
- Small jar of artichoke hearts, drained and chopped (I used a 6 oz Whole Foods 360 brand)
- 1/2 cup of crumbled feta cheese
- 1 bunch of basil (about 8 - 10 leaves), rinsed
- 1 lemon
- 1 tbsp of spicy or Dijon mustard
- Olive oil, salt, pepper
Instructions
Cook pasta noodles according to directions on box, then drain and cool.
Combine olives, cucumber, tomato, red onion, and artichoke hearts in a large mixing bowl.
Pour in pasta and mix. Add in the bag of arugula slowly, mixing as you go. You'll find - despite the noodles being chilled - the arugula will wilt slightly with the moisture and this will make mixing things easier.
Add in the feta cheese and mix once more, then set aside.
In a food processor, combine the juice from the lemon with two tablespoons of olive oil, mustard, and basil. Blend until fully combined.
Toss pasta salad with lemon dressing and top with salt and pepper to taste.
