Thursday, July 17, 2008
Last week I was feeling burnt out on cooking, but also fed up with restaurant food (we'd been away for the weekend in Toronto and had eaten out a few times). So I came up with a very simple salad that would also make leftovers for lunches later that week, something I was less successful at doing this week. I need to plan that better. In any event, I asked Chris to grill up some chicken breasts and then when I got home I threw together the pasta and veggies and made a simple dressing. Next time I'll use a bottled Greek dressing or roast some garlic to squeeze into mine, because I thought this needed more depth of flavour, but I didn't want to use raw garlic, as neither of us likes it. Still, we both enjoyed this, and it's gorgeous to look at with all the colours and different shapes. It keeps fairly well in the fridge for a few days too, though I do recommend letting it come to room temp before eating it and tossing the tomatoes in right before you eat it, otherwise they go tasteless.
Greek Pasta Salad '08
2 chicken breasts, grilled, meat cut into chunks (we used bone-in, skin-on and rubbed some herbs and olive oil under the skin before grilling)
4-6 cups cooked whole wheat penne or other short pasta
1 english cucumber, seeded and cut into chunks
1 red bell pepper, seeded and cut into chunks
1/2 yellow bell pepper, seeded and cut into chunks
2 tomatoes, seeded and chopped, or 1/2 container grape tomatoes, halved
crumbled feta cheese
sliced black olives
Greek dressing or 2 tbsp olive oil, 3 tbsp lemon juice, dried or fresh oregano, salt and pepper to taste
Combine all ingredients and toss with dressing in a large bowl. Serves 4 as a meal or 6 as a side dish.