i can’t put the fork down. i literally cannot stop eating this pasta salad.
usually, i make a dish, eat a few bites, then write about it. eat then type. eat then type. but this pasta salad is too good to stop eating, y’all. and there’s no gluten, dairy, sugar, or meat in it! boom!
this is actually the problem with “clean” food. i know foods like french fries and potato chips are addictive and you feel like you just can’t stop, but at some point, the potatoes and carbs and oil and salt make you feel so full that you do get full and stop. not so with clean food. there’s nothing to stop you from polishing off a huge bowl of this gluten-free, dairy-free, guilt-free pasta salad.
and i did.
the hub and i have emotionally-eaten our way through may and june, but now it’s time to get back on the wagon and stuff our faces with colorful veggies and juicy, bright fruits, until our bodies work like they’re supposed to again.
do you have aches and pains you can’t get rid of? nagging headaches? funky digestion? difficulty sleeping?
may i suggest clean, plant-based eating? i’m continually shocked by how many ailments you can ease with the eating of superfoods, dark leafy greens, and organic fruits and vegetables. you can do a lot of good just by eating a lot of good food.
and you can start with a healthy lunch, like this one!
here’s the idea for this pasta salad. as you know, you can change this recipe up however you want. if you have zucchini or cucumber instead of broccoli, throw it in. the hope is that you will end up with more veggies in your salad than pasta, so that you can fill up on these healing, delicious, divine-designed morsels. it’s really the dressing that makes this salad special. and it’s so versatile.
that looks way yummier than any pill, doesn’t it?
GREEK-ISH PASTA SALAD
this would really be a greek salad if i had red onion and cucumber, and FETA! but i don’t have any of those things. the dressing is greek-like, and the kalamata olives, tomatoes and herbs give you that greek taste.
okay, here it is…
- prepare a box of gluten-free pasta, prepared according to the directions on the box. (i love quinoa pasta. this is the one i used and the consistency was the best i’ve tried so far.)
- while that’s cooking, make your dressing in a large bowl: 1-2 garlic cloves, grated, 3 tablespoons red wine vinegar, a dash of balsamic vinegar (too rich to use alone for this light pasta), 2-3 tablespoons stone ground mustard, S&P, LOTS of fresh dill and basil (as much as you can), some dried oregano if you’d like it italian, juice of one lemon, a squirt of honey, and whisk feverishly. drizzle in 1/4 cup olive oil.
- chop and drop the veggies of your choice into the big bowl with the dressing. this time around, i added broccoli, kalamata olives, and halved grape tomatoes. but this dish would be so amazing with cucumbers, bell peppers, zucchini, red onion ~ whatever you like.strain the pasta and stir it in hot (that’ll soak up all the good stuff).
- adjust seasonings and add more herbs if you have them!
confession time: the hub and i ate that entire large bowl of pasta for lunch. it was supposed to be our go-to quick meal for the next few days. sigh. consider yourselves warned.