Quick summer time lunch
Heyyyy guys!! How are things going in your neck of the woods (who says that?)?? Over here in Oklahoma, we went straight from winter to summer with only a few days of spring. And to that I say, "BOOOOO!!". Spring is my favorite season. I love seeing all of the dead trees and grass come to life with a bright green color. And the weather is absolutely glorious--it's a break from all of the cold weather and instead has a nice crisp air that isn't cold, but refreshing. Welp, I only got to enjoy that a few sporadic days. Welcome to Oklahoma weather 🙄.
So because it's getting hot here (and because I'm pregnant), I'm craving lots of cold, fresh foods. Side note, I had Jason's Deli for lunch the other day with a friend for the first time in like 10 years, and the salad bar was SO refreshing!! I'm trying to remember what all I put in my salad so that I can recreate it, because it was super delicious. Do people even go to Jason's Deli anymore? I'm okay with the free ice cream that comes with every meal....🙋
Today's recipe isn't as much of a recipe as it is a guide for creating a delicious and easy lunch that can easily be prepped ahead for multiple lunches. I receive periodic packages from Bolthouse Farms (I was not compensated for writing this post) and the most recent package had their new organic vinaigrette dressings. I'm a big fan. I got this three herb and a lemon basil one. They also send us delicious juices and smoothies that Isaac loves as snacks (I liked their green juice one).
For this batch, I used Banza pasta to give it more fiber and protein and really enjoyed the hearty texture. I also used some pimiento-stuffed green olives that we had on hand, but you could use any olive to give it a nice saltiness. Feel free to use whatever veggies you wish. I wish I had had artichokes, because I think that would be a nice addition. If you try them in it, you should let me know what you think.
P.S. Baby will be 17 weeks tomorrow and we find out the gender in 3 weeks. We are SO excited!!!
Quick Summer Time Pasta
Ingredients
- 8 oz spiral pasta, cooked according to package instructions (I used Banza)
- 3 cups chopped veggies: spinach, broccoli, carrots, cherry tomatoes, olives, whatever YOU want
- Crumbled feta cheese
- Bolthouse Farms Three Herb dressing (amount depends on your preference)
- Squeeze of lemon
- 3 fresh basil leaves, chopped
- Optional choice of protein: I think chickpeas or shrimp would be delicious in this!
Instructions
- Cook pasta according to directions and rinse in cold water to cool the pasta down. Chop your veggies of choice and combine with the pasta, feta cheese, dressing, squeeze of lemon, basil leaves, and protein, if using. You can eat immediately or leave leftover in the fridge for several days. If you are packing for lunches, you could put the dressing on the bottom of your container with the salad on top and shake right before serving.