I'm always reading food blogs and sending recipes to my mom and MIL... If I just post it here, it'll just be my little online recipe box. I'm so jazzed about this! I guess we'll see if my stamina and enthusiasm continues after a week, huh? I'm going to give it 30 days (inspired by Matt Cutts - a great 3 minute TED Talk). I think I can, I think I can!
So here's what we had for dinner tonight. A super fresh, light, and easy pasta salad. I had picked up some grape tomatoes, a seedless cucumber, 3 ears of corn, some lemons, and a red bell pepper. I've seen/heard/read about making an easy vinaigrette with lemon juice, Dijon mustard, and olive oil but since I really dislike mustard, I've avoided trying it. For whatever reason, I got brave and interested to try it tonight and it was good! Oh and by the way, feel free to add whatever veggies you prefer - this is just what I had on hand. Adding chicken, ham, or some other protein totally works too.
Pasta Salad with Lemon Vinaigrette
1 lb package of pasta (any shape)
3-4 c veggies - cut in bite size pieces - I used a cup each of cucumbers, grape tomatoes, and corn, plus a red bell pepper
1 c protein (optional, but chicken or black beans are nice)
1/4 c olive oil
1 tsp Dijon mustard
1/8 tsp garlic powder
salt & pepper to taste
- Cook pasta according to package directions. Drain and run under cold water.
- Make vinaigrette. Whisk together juice of 1 lemon, 1 tsp Dijon mustard, and about 1/8 tsp each of garlic powder, salt, and pepper. (Note: You can substitute fresh garlic for the garlic powder but I think powder has a milder taste for kids. Also, I left out pepper since my son finds it "too spicy".) Whisk in 1/4 c of olive oil.
- Wash and cut veggies to bite size pieces.
- Toss pasta, veggies, and protein (optional), with the vinaigrette. Chill at least 15 minutes before serving.