#5

So I’ve been sitting in bed all day with a wine hangover, which is not nearly as bad as a normal hangover, it more so just feels like a betrayal.

On the plus side, I made a banging pasta salad yesterday based on a recipe I stole from the internet, but altered slightly so that’s my 300 words for today.



Holland’s Bangin’ Pasta Salad

aka Redemption from that last pasta salad she made, which was bad.



The Salad

1 bag of pasta, I used a tri-color veggie pasta from Trader Joe’s. It was like a fancy looking Rotini.

1 red bell pepper, diced

Almost all of an english cucumber, diced. I used most of it, at first I was worried I had used too much, but the crunch of the cucumber is a nice foil to the softness of the pasta.

1 container of feta cheese, crumbled.

1 can of olives, like a small 4.25oz one. I used regular, black olives because they’re the only kind I like, but I imagine Kalamata olives could go very well with the feta.

½ a jar of sun-dried tomatoes. The ones I used were soaked in olive oil, which is a fact that will become relevant again later on in this recipe.

20ish grape tomatoes. To be honest, I bought an entire pint and intended to use it, but with the sun-dried tomatoes, cucumbers, and bell peppers it seemed like overkill. There was a lot of red happening in the salad already.

A handful of baby spinach. This is totally optional, but I had bought baby spinach earlier in the week and it was about to go bad so I just diced up what I had left and threw it into the salad.


The Dressing

¼ cup red wine vinegar

½ teaspoon garlic powder

1 teaspoon oregano

The original recipe for the dressing also included ⅓ cup of olive oil, but because I was already getting some olive oil drizzle from the sun-dried tomatoes, I thought adding additional olive oil would make it too heavy.

Overall, I was very happy with the results. Others seemed to enjoy it as well. The only thing I could think it may be missing is some salt and pepper. I tend to like pretty bland foods and don’t love over seasoning things. There’s a nice, natural saltiness that comes from the feta and olives, but if you get a bite without either of those things it is a bit bland. Which again, I’m into, but if you’re not, maybe add some salt & pepper!

Cheers