Last week Dave and I discovered a weird problem: we need to eat more calories, or at least change their distribution throughout the day. Both of us had a day where we had a green salad for lunch that was delicious, but since we both run either before work or during lunch we were both in need of some serious nutrition to make it through the workday.
A green salad alone might not always cut it. That’s why I set out to make a different kind of pasta salad … and there will probably be more of these in our future since they are a good warm-weather lunch and are pretty much a blank canvas.
Here’s the six ingredients for greek pasta salad – this recipe is for two servings:
- 4 oz. whole wheat short pasta
- 1.5 tbsp mayo
- scant 1 tbsp. milk
- sun-dried tomatoes
- 1/2 tsp dried dill weed (adjust to taste)
There’s not much for instructions here, which is a good thing when you’re making lunch to take with you to work. :) Cook your pasta to al dente and allow to cool completely. Add the feta, s-d tomatoes, and dill. Be generous with the dill!
To make the dressing, start with the mayo and add the milk bit by bit to get to your desired thickness. Use a fork or a small whisk to blend the two together but be careful with the milk! It’s easy to overdo. Not that I experienced that or anything. Then add to the pasta and combine to coat all ingredients.
To be honest, our pasta salad ended up being eight ingredients, but that is the beauty of it. Once you’ve decided on a direction, you can use whatever is in your fridge. We added the last of a cucumber and the last few artichoke hearts in our jar:
And after a great run in downtown Portland, this was a great lunch to come back to. Easy, delicious, and not demanding. That’s what work lunches should always be, if you ask me. Plus you can also use them as a side if you want to make yourself a sandwich to go with.