Is it Summer yet?
Perhaps it’s the rainy weather here, but I’m ready for summer to begin. It’s the time of the year when watermelon constitutes as a meal, evenings are spent shucking corn on the porch, and sprinkles top every ice cream imaginable. I even ran to the store today to get fresh berries. I’m thinking strawberry cheese cake. Any suggestions on what I should make?
To count down the final days of spring, I’m sharing a few of my Mediterranean-inspired salads. First up on the list is one of my favorites:
Easy Greek Pasta Salad
1/2 package of whole wheat or gluten free pasta of your choice (roughly 3 ½ servings)
1 15 oz. can of garbanzo beans (chickpeas)
½ green bell pepper seeded and diced
2 tomatoes on the vine seeded and diced
1/4 cup chopped red onion
1/4 cup pitted and chopped Kalamata olives
1/4 cup chopped parsley
1 small garlic clove minced
2 tbsp. extra virgin olive oil**
1 tbsp. raw unfiltered apple cider vinegar
Sea salt and pepper
- Boil pasta according to directions. Meanwhile, chop all the veggies and parsley, then mix it in a large bowl. Drain and rinse the chickpeas and add to the bowl.
- Toss the salad with the minced garlic, juice of one lemon, extra virgin olive oil, and apple cider vinegar. Add sea salt and pepper to taste.
- Rinse and drain the pasta with cold water. Add the pasta to the bowl and mix everything together.
*This is a great make-ahead pasta salad. I usually make a big batch up and divide the salad into wide mouth mason jars. It keeps the portions in check and makes the salad portable.
** You can double the EVOO and apple cider vinegar, add more lemon juice and pinch of salt to make the dressing even better. My version is a little lighter to reduce fat and calories.