Healthy Recipe - Weeknight Greek Pasta Salad

This may be one of our new favorites. It is great for a busy weeknight because it is easy to prepare.

Weeknight Greek Pasta Salad

Ingredients:

20 oz Pasta - we used chicken stuffed tortellini but you could use your favorite. Bowtie or penne would be great as well

1-2 cups of grape tomatoes

1-2 cucumbers

1 cup olives - we like kalamata

1/2 small red onion 

3/4 cup feta cheese

2 sprigs of fresh dill

Dressing Ingredients:

1/4 cup extra virgin olive oil

3 Tbsp red wine vinegar

1 tsp minced garlic or 1 clove garlic finely chopped

1/2 tsp dried oregano

Salt & pepper to taste

Note: If you are in a pinch just use your favorite vinaigrette dressing such as Balsamic 1/4 cup. 

Preparations:

Cook pasta according to package directions. Cut red onion into thin slices. Peel and deseed cucumber. Chop cucumber into half moon slices. If olives are not already sliced go ahead and slice them now. While pasta is cooking prepare your dressing by mixing the above ingredients. I add the dressing with my veggies to marinate once dressing is ready. After pasta is cooked mix all ingredients together. Add cheese and dill last. What a wonderful easy meal. 

Healthy Recipe - Week Night Pasta

This is one of our go to meals on a week night or whenever we are pressed for time. We usually make a big batch and use the leftovers for lunch the next day. 

Ingredients:

Box Bow Tie Pasta or preferred pasta

1/4 c Olive oil

1lb Shrimp or Chicken

1 single serving Frozen Sweet Peas

1 small Tomatoe

3 Halves Artichoke Hearts

2 Tbsp Capers

1 Tbsp Minced Garlic

1/2 small Onion

8 Mushrooms

1/3 cup Parmesan Cheese shaved

2 Tbsp Basil Pesto

3-4 Fresh Basil Leaves

Cayenne

Salt 

Pepper

Instructions:

Begin by boiling your pasta using the directions on the box to reach desired tenderness. While pasta is cooking prepare the rest of your ingredients. Chop onions, mushrooms, and tomatoes. Set aside tomatoes. Saute onions, garlic, capers and mushrooms in olive oil until mushrooms are cooked and onions are transparent and lightly caramelized. Remove mushrooms and onions from pan and begin to saute shrimp. Add a pinch of cayenne pepper, black pepper and salt to shrimp. Drain pasta, toss with onions, mushrooms, tomatoes, peas, capers, artichokes and parmesan cheese. Once shrimp is cooked add to the pasta mixture. The final touch is to add your basil pesto, stir all ingredients and top with fresh basil.