Category Archives: Salads

Summer Pasta Salad


Pasta Salad

Perfect for weekday lunches

I did it, y’all.  The research paper is done, the presentations are done, the reviews are done.  And now I have from now until August to work, read, write, blog and enjoy the pleasant Florida summer.

You’ll have to excuse my lack of posts over the last week.  It was a rough one.

But I’ll try to make up by posting some of the things we’ve been eating.

One of our favorite weekday lunch ideas is pasta salad, which we make in varying forms about every other week.  It’s great because we can make it on a Sunday afternoon and it’s good for several days of lunches – which means having less to do in the mornings which in turn means more time to sleep.

The recipe that follows was the mix that we happened to put together last week, but I encourage you to add in whatever you can find around.  Cool, crisp summery veggies seem to be the best compliment to the pasta, I think.  We like ours heavy on the veggies, so reduce those numbers if you like it more pasta-y.

Oh, and we added in a can of garbanzo beans, which don’t have a ton of flavor by themselves but add some good protein to the lunch.

What you need:

  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 diced cucumber
  • 1 can chickpeas (drained and rinsed)
  • 1 cup of mozzarella cheese
  • 2 medium tomatoes, diced
  • 1 green bell pepper, diced
  • 1 box multi-colored rotini pasta
  • 1 cup Italian dressing (store bought or make yo’ own)

Here’s what to do:

Step 1) Cook the pasta according to package directions.

Prepping the pasta salad veggies

Prepping the pasta salad veggies

Step 2) Dice the carrots, celery, bell pepper and tomatoes.  Drain and rinse a can of chickpeas.

Step 3) When the pasta is cooled, place in a  large serving bowl and add in the diced veggies and cheese.  Pour in the Italian dressing and stir to coat.

Baddabing, baddaboom.  Lunch for a few days.


Spring Garbanzo Salad


Garbanzo Bean Salad

Salad and Pita | Photo by HealthyandLazy

I’d call this a spring salad if I lived somewhere with a spring.

I’m in Florida, and we’ve only got two seasons – summer and Christmas.  “Spring” is just the summer, but with pollen.

And don’t get me started on the pollen.  It’s in my car, my sinus and my dreams.

Whatever, though, I still gotta eat (and cook).  As my apartment heats up, the appeal of cold food goes up exponentially.  But it can be hard to whip up a cold meal that is still a fulfilling dinner.

Enter ‘Spring Garbanzo Salad’ – a good mix of just-a-few-ingredients and ready-to-eat-in-5-minutes.  And it tastes good, too.

Garbanzo beans are a staple in my cupboard.  They’re versatile and they’re shaped like asteroids – what’s not to like?  Add in some feta, mint and fresh tomatoes, top with a white wine vinegarette and BOOM – dinna.

Here’s what you need:

  • 2 cans garbanzo beans
  • 3 plum tomatoes or, preferably, 6 Roma tomatoes
  • 4 oz crumbled feta
  • 1/4 cup fresh mint
  • 1/3 cup white wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon sugar
  • 1/3 teaspoon black pepper

Here’s what to do:

Step 1) Drain and rinse the beans.  In a bowl, combine the beans with chunked tomatoes, crumbled feta and mint.

Step 2) In some sort of closeable container (tupperware would work fine in the absence of anything fancier), mix white wine vinegar, evoo, sugar and black pepper.  Shake it good and pour over the salad.

spring bean salad

Not as good as cake, but still good | Photo by HealthyandLazy

See, this recipe is a quickie.  With all the time you didn’t spend making dinner, go make this for dessert/desert.


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