I’m not much of one for buying specific ingredients for recipes. I usually just buy the same old foods and try to be creative with those.
This recipe, though, had me buying four items: Kalamata olives, chickpeas, feta cheese, and cherry tomatoes.
Oh man. And it was good. I think the saltiness of the olives and cheese really appealed to me or something. I just kept eating. I especially loved it on top of lettuce.
I suppose the lettuce was another thing I don’t typically keep on hand. I went to our local market last week and the local hydroponically grown lettuce looked fabulous so I bought a head. This brings me to a question I have. Does anyone know if hydroponically-grown veggies are as nutrient rich as their soil-grown siblings? Seems to me there would have to be something missing but I don’t know what.
Anyway, this salad. The Pioneer Woman posted it yesterday. It looked wonderful and I wanted to go grocery shopping this morning anyway so I put the necessary items on my list, came home, made it, and ate it. Num num!
Mediterranean Pasta Salad
Adapted from PW
6 oz small pasta (I used small shells: half white and half whole grain)
1/4 cup oil (I used half olive and half walnut)
Juice of half a lemon
1 clove minced garlic
1 cup halved cherry tomatoes
1/2 cup pitted, sliced Kalamata olives
3/4 cup feta crumbles
1 cup chickpeas
3 T minced purple onion
1 t crushed parsley flakes
Cook pasta to desired doneness. Drain, rinse, and cool.
Mix oil, lemon juice, garlic, and seasonings in the bottom of a big bowl. Add the pasta and remaining ingredients. Mix well. Refrigerate an hour before serving (if you can wait that long).
Yield: about two quarts