Michelle’s Test Kitchen

Mediterranean pasta salad-Duo Dishes

Our Guest Test Kitchen is back in action!  Here comes a good friend Michelle to tell you a bit about one of her easy to make recipes.  Michelle is yet another UNC grad (Can you see a strange pattern here?), and she has always been Ms. Healthy and Fit.  It’s a great thing of course!  She knows her way around the kitchen and how to prepare a fast, nutritious meal.  We don’t know how she has the time though.  Not only can she whip up food on the fly, but she is also a producer for her own company, Continuous Take Productions.  We are impressed.  Very impressed.  Take a seat and see what Michelle’s got cookin’.

Vegetables aren’t just for vegetarians!  Try this fresh, fast and flavorful way to enjoy and get the vegetables you need.  The Mediterranean Pasta Salad makes for a quick and easy side dish or meal.  Summer is around the corner, which means that there is an abundance of vegetables to choose from. Whether from your local farmers market or the traditional grocery story, this Mediterranean pasta salad allows you to combine whatever vegetables you choose.  Mix it up with some blanched asparagus or maybe some chopped celery.  The world, or rather the grocery store, is your oyster!

Mediterranean Pasta Salad – Serves 4
2 cups whole wheat rotini
Juice of 1/2 lemon
3 tablespoons red wine vinegar
1 clove garlic (2 if you really like garlic)
1/2 tablespoon Italian seasoning
1 tablespoon oregano
1/2 tablespoon basil
1 tablespoon spicy brown mustard
3 tablespoons olive oil
1 medium yellow or red bell pepper, diced
1 medium carrot, peeled and diced
1 cup English cucumber, diced
1 cup tomatoes, diced (cherry or grape tomatoes work well, if not no worries)
1/2 cup feta cheese
1/2 cup pitted Kalamata olives (optional)
Black pepper to taste
Bag of fresh spinach

1.  Bring a large pot of lightly salted water to a boil.  Cook pasta, stirring occasionally, until just tender, about 8-10 minutes, or according to package directions. Drain and rinse under cold water. Set aside.

2.  In the bottom of a medium bowl stir together lemon juice, vinegar, garlic, seasonings, and brown mustard.  Whisk in olive oil.

3.  Add chopped vegetables, cooled pasta, feta and olives to the bowl. Toss dressing to evenly coat.

4.  Serve over fresh baby spinach for a meal or as a side.

Click HERE for the printable recipe.


31 thoughts on “Michelle’s Test Kitchen

  1. Yummy….I made an orzo salad very similar and it is fab so since I have leftovers, I can now apply them to this

  2. What a great guest chef to have in the kitchen! The salad looks delicious and I put it in the round-up which is finally posted. Thanks for sending it to Souper Sundays.

  3. This is a great meal for the summer – healthy, refreshing, and still very satisfying and filling! I like the spicy brown mustard and, of course, the feta.

  4. Looks so fresh — like a bit vegetable explosion! i think you should name it that — Michelle’s Veggie Splosion Salad!

  5. Vegetables aren’t just for vegetarians… of course are for all!

    Everybody must eat vegs and fruits. This is a good example to do it in a colorful and tasteful way 🙂 Yummm!

  6. Looking at this yummy dish is making me anxious for summer to arrive already. I can’t wait until the local produce starts rolling in. I really like the addition of mustard in the dressing. Nice touch.

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