So, other than sitting online and reading everyone’s hopes and dreams this morning, I went outside for a two mile run and then ended up at the gym to lift some weights. When I got back, I made this fine creation for lunch:
Whole Wheat Mediterranean Pasta Salad
3/4 cup whole wheat spiral pasta (or, whatever one serving size is) cooked according to package then drained and rinsed with cold water
1/2 cup sliced cherry tomatoes
5 sliced kalamata olives
2 tbsp Athenos Lemon, Garlic and Oregano Feta cheese
1 hard boiled egg
2 tsp extra virgin olive oil
1 tsp dijon mustard
1 tsp balsamic vinegar
pinch of garlic powder
pinch of sea salt
pinch of red pepper flakes
freshly ground black pepper
First, make the dressing. In a small bowl combine the olive oil, mustard, vinegar, garlic powder, red pepper flakes and salt. Add a teeny bit of warm water to thin it out a bit and stir well.
Combine the cooked pasta with the cherry tomatoes, olives and feta. Toss well. Add the dressing and toss again.
Serve with the hard boiled egg on the side.
I also had a bowl of watermelon because I just can’t stop.