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Friday, February 7, 2014

Greek Salad Pasta

We went for a woodsy hike for those 10 minutes between snow storms and, like all good adventures outside, it made me realize that despite popular belief spring is actually going to show up sometime. My friend and I were joking how in just a few months this winter will be a blur - we won't know what we did with our newborns during all those dark days and nights. Soon I can file it away to "that winter Gray was a baby" and look back at the tiny snowsuits and red cheeked pictures and only remember bits and pieces.

You can chalk this dinner up to looking ahead as well - more fresh vegetables then heavy pasta. A perfect one bowl meal.

Greek Salad Pasta
inspired by The Fresh & Green Table

1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
1 garlic clove, minced
zest of 1 lemon
1 teaspoon honey
salt and pepper
1 small red onion, sliced very thin
14-ounces artichoke hearts, sliced
1 3/4 cups grape tomatoes, sliced in half
1/2 cup pitted kalamata olives, sliced in half
4 ounces feta cheese
8 ounces dried pasta
3 ounces baby spinach leaves
1/3 cup pine nuts, toasted
1/4 cup chopped pepperoncini (serve on the side if sharing with kids)

1. In a large mixing bowl whisk together olive oil, vinegar, garlic, lemon zest, honey, 1/2 teaspoon salt, and a few grinds of pepper. Add the red onion, artichokes, tomatoes, olives, and feta. Let sit for 15-20 minutes.

2. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions - drain. Transfer pasta to mixing bowl and sprinkle over another 1/4 teaspoon of salt. Add spinach, pine nuts, and pepperoncini then toss to combine. Taste for seasoning.

3. Serve right away.

1 comment:

  1. Hi Sarah, I made this tonight and it was fantastic! Like you we have been wishing for warmer weather. It is cold and dreich in Glasgow just now. This was so fresh and delicious. I roasted the red onion with olive oil and balsamic as I'm not keen on the raw stuff, and it all came together on the plate perfectly. Thank you! Jo x


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