Please excuse the plethora of “greek” recipes. Pretty much, it’s an excuse for me to use the near gallon of feta I bought at the grocery store. Also, of course…. I’m somewhere in Santorini right now, eating feta from the source – Greece!
Not only is this pasta salad light and fresh for the summer, it’s so low calorie and scrumptious, you won’t ever make regular pasta salad again. The crunchiness of the cucumber “spirals” complement the softness of the feta, while the red wine vinegar gives it the kick it needs. The sunflower seeds at the end (not so Greek) are a nice salty surprise.
Time to channel our inner vegans and vegetarians and talk meatless! Yesterday, I was honored to be part of Hoboken Girl‘s first “Hoboken Girl Social.” I’ll do a separate post with pictures on that, but in a nutshell – it was an event designed to bring a bunch of cool girls living in Hoboken together for a night of wine, hors d’oeuvres, giveaways and a makeup tutorial by Dina’s Cosmetics and cooking demo by yours truly! During my demo, I gave away samples (in cute little clamshaw boxes that I DIYd with sticker ingredient labels) of a pesto zucchini pasta salad. I’m a crafty lady, let me tell you.
Hopefully, you’re going to notice the picture quality to get better on Inspiralized. I’m working on it everyday, with help from my kind boyfriend. It’s a learning process, so bare with me! Over the weekend, I spent a small fortune on “staging” items for my photo “shoots.” I’m happy to debut some of these cute little napkins, bowls and plates on today’s post! Sorry for the girl rant, dudes – patterned tablecloths get my heart racing, I can’t help it.
How BORED are you of salads for lunch? Gone to Chipotle too many times? Might go crazy if you have one more turkey sandwich? Inspiralized has the perfect cure – zucchini pasta for lunch! Don’t fret, I will equip you with great lunch-appropriate recipes throughout this blog (see recipe below for Feta Basil Lemon Vinaigrette Cucumber Pasta with Kalamata Olives, Corn, Avocado, Walnuts and Grilled Chicken).
If you don’t know already, tomorrow is the 4th of July! Whether you’re hosting a July 4th party or going to one, I have the perfect item for your menu: pasta-less pasta salad. Imagine the look on your friends’ faces! Don’t be predictable and bring a bottle of wine or a box of cookies – bring zucchini pasta! My mother always taught me never to go to a party empty handed. It’s definitely life advice that I’ll be passing down to my children someday (those lucky little nuggets!)
Pasta salad is one of my favorites. My grandmother makes a mouth-wateringly good pasta salad with tuna, celery and macaroni. I don’t know why it’s SO good, but it is. You know what I don’t love about it? That I can’t eat it guiltlessly (because I have to eat a huge bowl of it -it’s so good!)
I brought it back to basics with this dish. It’s an Italian classic – tomato basil with mozzarella. This dish is so simple to make and easy to throw together! I sliced the mozzarella balls so that they melted more quickly into the sauce, but you can keep them full to be chunkier. The black olives and cannellini beans give this dish a little more substance, especially for those protein-conscious out there. Serve it with a hearty, crusty whole grain bread for dipping – TRUST ME, you’ll want to!