Two-Timing Mediterranean Pasta (Salad)


Imagine a haughty voice:
In order to be a gracious host, one must kindly offer delicious treats to their guests.
Back to normal, now:
Ugh… That was exhausting! Still though, it’s just good manners so I generally offer food and/or drinks when our friends come over. Sometimes that means I whip something up quickly (spring rolls have been my go-to recently). If I’m pressed for time, though, I’ll just get artistic with some leftovers and pretend that I am just that good.

When a friend mentioned they were craving pasta salad the other day, I jumped at the chance to try something a little different. I’m really glad that she asked because in less than 15 minutes I ended up with a pretty great dish that wouldn’t have occurred to me otherwise.

It gets even better… After I ate, like, three bowls of it and even sent some home with the aforementioned friend, there was quite a bit left. As usual, I asked Vin to try my new concoction. To his credit, he tried it despite his overall dislike of pasta salad. This one was no different. However, when we tried heating it up, things changed. Turns out this yummy pasta salad snack can easily double as an awesome pasta dinner.
Dealer’s choice.

Two- Timing Pasta Salad

Orzo (I used half of the package due to the fact that 1: I wasn’t really certain how orzo cooks. 2: I didn’t have the slightest clue what I was doing and 3: It was a spontaneous trial for only two-three people) One more note… As shown in the picture, the pasta isn’t all orzo. The longer twisty pasta is one that I got from my mom and it comes in a package that is – from what I can tell – printed entirely in Italian. I’ve made it since then with only orzo and it’s no different. Now you’re all up to speed.
3 Roma tomatoes, diced
¼ red onion, sliced and/or diced
3 handfuls of spinach, coarsely chopped
3 cloves of garlic, minced or diced
1-3 tablespoons of goat cheese or feta cheese (entirely dependent on your love of cheese… I’d lean more towards the 3+ tablespoons amount. I used goat cheese this time but if I have feta on hand I will try it next time!)
1½ tablespoons olive oil
½ tablespoon vinegar (I used balsamic because it is what I had in-house but I think red wine vinegar would be really good too!)
Salt, Pepper, Red Chili Flakes, Lemon Pepper (?), a sprinkle of parmesan(?) – all to taste

Cook the pasta according to packaging

While the pasta cooks, prep the veggies. Feel free to include more than I listed – I just used what I had!

When the pasta is done, drain it immediately. Run cold water over it and toss some ice cubes in there. It’ll cool it off so you can enjoy it ASAP.

Put it back in the pot and toss it in the olive oil and vinegar right away so the noodles don’t stick together.

After that you can pretty much just toss in all the prepped veggies. Sprinkle some salt, pepper, lemon pepper, red chilis and cheese(s) into it and dig in!!




>> Sorry for all the extra notes on this recipe (and maybe all the others as well). I want the directions to be clear and concise but also allow a little wiggle room. I’m terrible at recording exact measurements or the perfect order of doing things. Let’s be honest, though, if you’re reading my blog, you’re probably not the type to follow directions anyway. I will continue to do my best. I’m sure I’ll get better at recording everything and just blogging in general. For now, though, I like the prospect of giving you some loose guidelines and allowing you to run with it. It’s just better that way.

Now go! Run away with any and everything you’ve seen on this site!!
…and then tell everyone you know about it because they should all take a glance at the potential that comes with each of these recipes
(Also, I want more followers so let’s get it together, people. 😉 )


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