Today has been so exhausting! Since when are Sunday’s so hard?
Cleaning house, writing papers and running errands can really wear you out – am I right? Not to mention trying fit in a 45-minute cardio session in a crazy day.
Time management is like a game of Tetris – with higher stakes.
Today was the perfect day to break out my Mediterranean Cold Pasta Salad recipe. The prep time is only 20 minutes and you also can make more than enough to save for later. Believe me – you’ll want to. Even the left-overs are fan-freakin-tastic.
The Recipe
1 box of POW Red Lentil Rotini pasta {this one is high in protein – or use whatever gluten-free pasta you prefer}
1 Cucumber {slice and skin to your preference}
1/2 carton of cherry tomatoes
1 cup of diced red onions
1-2 cups of Kalamata olives (preferably in a red wine brine)
Garlic Powder, Himalayan pink salt, black pepper – to taste
Grab a bottle of the Primal Kitchen Greek salad dressing or marinade with avocado oil – you will use this to taste as well
Instructions:
Bring a pot of water to a boil (add a little salt and olive oil), then pour in your POW pasta. Set your timer for 6 minutes. After the six minutes – turn off the burner. Pour into a strainer and set aside.
While your pasta is boiling, slice up your cucumbers to the desired size, half your cherry tomatoes, and dice up your onions. Add to bowl with the olives.
After the pasta has been strained and the veggies have been cut – add the noodles, the Primal Kitchen dressing and the seasonings. Feel free to add more of your favorite vegetable in this mixture. There’s no wrong way to do it. IT’S WHATEVER TASTES GOOD! Mix it all up and place in the fridge for when you are ready to eat!
This recipe is:
Gluten-free
Dairy-free
Vegan
Vegetarian
Soy-free
Sugar-free
For dinner tonight, we decided to top the pasta salad with some small shrimp. Mike added Feta cheese to his dish {since he can have it}.
We are pleasantly full and ready to chill on the couch after a crazy day. Enjoy the recipe, y’all and have a GREAT upcoming week.