Remember when I wrote about food? (My last recipe post was Dec. 16!)
Well, now that the girls are nearly 2 months old and the four of us are falling into somewhat of a routine, I figured it was high time for me to return to my love of puttering in the kitchen.
So, for my first recipe back in action, I threw together something fast, easy and relatively healthy that would serve as my lunch throughout the week. I need no muss, no fuss meals these days—meals that are healthy, yet satisfying and require little to no prep (and can be eaten at room temperature with one hand while standing at the kitchen counter while holding a baby). Enter: this Greek pasta salad.
Greek Pasta Salad
This Greek pasta salad is no fail. It combines the classic Greek flavors in a fast and easy one-bowl salad that yields lunches for at least a week. Chewy shells, crunchy onions and juicy tomatoes are covered in a light Greek vinaigrette and punctuated by chunks of salty, tangy feta. Beans and tuna add protein, and cucumbers would add another element of flavor and texture had they not spoiled in the refrigerator.
12 ounces medium shells, cooked according to package directions
3/4 cup chopped red onion (about half a medium onion)
3 Roma tomatoes, diced
1/2 cup chopped bell peppers
2 small cans sliced black olives (or Kalamata olives)
1 can cannellini beans, drained and rinsed
1 can chunk light tuna, packed in water, drained
5 ounces crumbled feta cheese
3/4 cup bottled Greek vinaigrette or Greek dressing
1 teaspoon dried oregano
Salt and pepper, to taste
In a large bowl, combine the pasta, veggies, beans, tuna and feta cheese. Pour the dressing over the salad, add the oregano, salt and pepper and toss to combine.
Could it be any easier?
I definitely miss the cucumbers in this salad—what’s a Greek salad without cucumbers?—but the peppers do a fine job in their place. I also might add more oil and vinegar, as the salad is a bit “dry.”
It’s nothing special, but it marks a return to the kitchen. Hooray!