You know those nights when you just can’t even think about making something complicated for dinner?
Maybe it’s been a really long day, or even week, and the thought of preparing anything that requires more than minimal effort is really unappealing. Usually in my house this is when the freezer gets opened by one of the boys and the frozen pizzas go into the oven….or worse, the microwave (oh the horror!)
You’d maybe think that this type of thing doesn’t happen in my house since I’m constantly sharing recipes. Well, you guys, it totally does sometimes. In fact, on a busy day when I’m working on specific recipes sometimes I just haven’t made anything dinner-worthy. For example, if I’m working on a cake recipe, then heading out to the gym, and/or grocery shopping, then working on emails and writing posts, I can sometimes get to the end of the day and realize there’s just no time for an elaborate meal. While there are some of my family members that are plenty happy with packaged and frozen foods, I personally prefer to at least have something green or fresh on my plate, you know?
So while, yes it isn’t as instant as a pack of ramen, it’s definitely a little more nutritious and the smell of these flavors filling your kitchen alone should be enough to make it worth it. Besides, the majority of time spent on this meal is hands-off so you can be working on another task while this cooks and then before you know it you’ll have a wholesome, not to mention colorful, meal set and ready to go and barely any dishes to clean up. Now that’s a win win in my book!
Roasted Purple Potatoes & Green Beans
Dress up your dinner table sides with this simple and colorful purple potato dish.Prep Time 15 minutesCook Time 45 minutesTotal Time 1 hour
- 2 tablespoons olive oil divided
- sea salt and freshly ground black pepper
- 1 1/2 pounds small 2-inch-diameter purple potatoes, cut into quarters
- 1 pound green beans
- 1 medium lemon thinly sliced
- 1/2 pound portobello mushrooms
- 3 cloves garlic minced
- 1/4 cup chopped fresh sage leaves
- 2 tablespoons chopped fresh thyme leaves
- 2 tablespoons chopped fresh rosemary leaves
Preheat oven to 450°. Line a large rimmed baking sheet with foil or parchment paper. Place potatoes in a medium bowl, drizzle with 1 tablespoon of oil, and season with salt and pepper. Toss gently to coat then spread on baking sheet in an even layer. Place in oven to bake for about 20 minutes on their own.
Combine another tablespoon oil, green beans, lemon slices, and herbs in same bowl from potatoes; season with salt and pepper and toss to coat. After the potatoes have cooked about 20 minutes add mixture to sheet pan, mixing in with potatoes and return to oven for about 15 minutes longer.
After those 15 minutes, toss the mushrooms in the same bowl and place on the pan with the rest of the ingredients. Return pan to oven and roast until potatoes are beginning to brown around the edges, about 20 minutes. Remove pan from oven and let it cool for 5–10 minutes. Serve Hot.
Hey my lovelies!
You know those times when you can’t decide what carb to focus your meal on? Happens to me all the time. I mean, there are just so many meals that go so well with many different carbs. Like meatballs in marinara, do you make subs or do spaghetti? Or like when you go for Chinese, are you a rice or a noodle type? Ah, and then there’s always the dilemma with Mexican food, burritos? nachos? tacos? quesadilla? Personally I always like the bowl style Mexican food, so rice. I hope you’re into that also because this taco Tuesday is gonna be bowl-style!
Okay, so here’s the game plan I always follow when the carb question comes up, just have a little of everything! For example, I really wanted to try this recipe idea with some sweet potatoes but, but then I also wanted to add some rice. I mean, I could definitely have gone with just one, but a little of everything is just more fun, right?
I’ll be honest, I like adding chicken to mine but that’s only an option and for the recipe I left it out which makes this meal gluten free and vegan which I always love because I know it’s something I can share with more of you.
What’s great about this recipe is it’s pretty easy and straight forward. I know the ingredients list might look long but there’s no complicated steps or fancy ingredients. I love to simplify it by using pre-cooked brown (or white) rice. Also, if you’re the meal prepping type, you can even cook the sweet potatoes ahead or even prep the whole bowls and simply add the toppings later on when you’re ready to dig in.
It didn’t make it into the pictures but I also topped mine with some Greek yogurt (or you can use sour cream or vegan”sour cream” by mixing some lime juice with coconut cream) and some crumbled tortilla chips for a little crunch. The boy always drown their Mexican food in hot sauce, but that’s up to you. As I’ve tried to explain to them many times, I actually like to taste my food, so mild sauce for me it is. I
I really hope you enjoy these!
Chili Lime Veggie Burrito Bowls (Vegan+GF)These burrito bowls are quick and easy, but loaded with all the best flavors of Mexican food, plus they're gluten free and vegan.Prep Time 30 minutesCook Time 45 minutesTotal Time 1 hour 15 minutes
- 4 cups steamed brown rice
- 1 tablespoons olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1/4 cup tomato paste
- 1 1/2 cups water
- 1 teaspoon oregano
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1 teaspoon salt
Chile Lime Veggie/Sweet Potatoes:
- 2 large sweet potatoes peeled and cubed
- 1 lime juice and zest
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 small onion diced
- 3 red, green, or yellow bell peppers, seeded and diced:
- 1 can 15 ounce black beans, drained and rinsed
- 1 5 ounce can green chiles, undrained
- 2 cups whole kernel corn
- 1/4 cup cilantro chopped
- salt and pepper to taste
- 1 15 ounce can refried beans
- 4 cups fresh baby spinach greens or your favorite salad mix
- about 1/4 cup fresh cilantro leaves
- chopped green onion or chives
- 1 cup your favorite salsa (homemade is the best)
- avocado slices or guacamole
- coconut cream mixed with 1 teaspoon lime juice for "sour cream"
- extra limes for squeezing over top
Combine onion, garlic, and olive oil in a medium to large skillet and saute over medium high heat for 3 to 4 minutes until soft and browned. Stir in remaining ingredients, reduce heat to low, and cover. Simmer, stirring occasionally, for about 10 minutes until liquid is absorbed and rice is hot. Cover to keep warm until serving.
Chile Lime Veggie/Sweet Potatoes:
While the rice simmers, heat olive oil in a small skillet and the sweet potatoes along with about 1/2 inch of water. Cover and simmer for about 15 minutes until most of the liquid is cooked off and the potatoes are almost tender. Add lime juice, zest, garlic, onions, and peppers. Cook for 6 to 7 minutes until peppers are softened. Add the black beans, chiles, and corn and stir over heat for about 2 to 3 more minutes, Stir in cilantro and season to taste with salt and pepper. Pour them into a separate dish and cover to keep warm.
Add refried beans to the pepper pan and stir over heat for about 3 minutes to warm then season with salt and pepper and remove from heat.
Layer your bowls with baby greens, desired amounts of the hot rice, refried beans, pepper/sweet potato mixture, and any of your desired toppings.
Happy Monday guys, I finally had a little time to do some recipe planning and cooking and I’ve got one of them to share today.
Last week after I got home from Cali was such a whirlwind. I mean, I really enjoyed being busy and then skiing over the weekend because the season is getting close to over and it might be one of the last times. The fact that we’re getting a ton of snow now has us all surprise/not surprised because we had those few weeks at the beginning of the month where all the snow was melting off and we were wondering about an early Spring. Apparently that’s too good to be true up here. I should have known, but a girl can hope right?
Okay, I have to ask you, are there any foods that you get made fun of for liking? My family makes fun of me for the brussels sprouts. Would someone please tell me that they also like them.
Hey, it’s totally in a teasing way and that’s what you do with close friends and family. It’s part of the deal. My younger sister has a bit of a mayo obsession and we all like to tease her when she makes sandwiches by asking if she’d like some bread with her mayonnaise. She typically comes back with a nonchalant and positive response. Super cools about it. So the other day when I was getting all the typical comments about my brussels sprouts I decided to get over it and just own it like she does. I’ll be over here eating my brussels with mayo girl, thank you very much.
Speaking of mayo, that’s something that didn’t make it into this potato salad. I think it’s great that it’s my sister’s thing, but personally I’m not a huge fan of it. I thought some of you might also enjoy a version of potato salad hold the mayo so for this salad we’re going extra basic, just olive oil. Maybe add a little balsamic vinegar on top if you like the flavor.
I realized this makes the perfect in between-seasons-salad. It’s awesome because sometimes during the winter and early Spring I’ll be craving a salad but I want something warm and cozy also. Or maybe during the Spring you want something on the fresh side, but you’re not in the mood for a completely raw salad. It’s a happy medium because you can serve it warm, room temp, or even cold, but for me the best way to have it is right in the middle by serving the roasted brussels and potatoes with everything else at room temp.
Another random question, does it make you really weird if salad for breakfast is a typical thing for you? ‘Cause there are many days when the first thing I want during the day is a salad rather than something on the sweet side or a heavy meal. I’m going to own this one too, give me my salad. Don’t get me wrong though, ya girl loves her chocolate and popular breakfast foods too. I’m thinking pancakes or waffles need to happen soon actually.
Alright, but for today’s recipe it’s really simple guys. All you have to do is prep the potatoes and brussels sprouts and get them roasting in the oven while you gather all the other ingredients for the salad to toss together. So my mom has this thing for buying fancy cheeses for “later” and then forgetting about them and we all have to laugh at it because it’s not uncommon for a block of it that’s turned into a science experiment to be found in the fridge. (Another example of why having a big family to laugh at you and with you is hilarious.) Anyway, she got some Boursin cheese probably a few months ago and I’ve been eying it in the fridge until I finally decided to add it to this salad before it went bad.
I’m glad I did because it adds the perfect finishing touch and made this salad a little more inviting to everyone. By the way though, if you’ don’t eat dairy just skip adding it and the rest is dairy free. Oh, and if you aren’t a fan of the sprouts either, that’s okay, we can still be friends. Just replace them with a veggie you do enjoy like broccoli or cauliflower.
Roasted New Potato & Arugula SaladLooking for the perfect "It's not quite warm enough for salad" type of salad? This one just might work for you. It's simple, easy, and adaptable to fit your taste.Prep Time 15 minutesCook Time 30 minutesTotal Time 45 minutesServings 4 servings
- 1 pound brussels sprouts trimmed and sliced in half
- 1 pound new potatoes washed and halved
- 3 tablespoons olive oil divided
- 3 cloves garlic minced
- salt and pepper
- 3 cup fresh arugula greens
- 1/2 cup toasted pecans chopped
Heat oven to 400 degrees F (200C) and line a baking tray with foil. Toss the potatoes, brussels sprouts, garlic, and 1 tablespoon olive oil together in a large bowl and season to taste with salt and pepper. Pour them out onto the pan and roast in the oven for about 30 minutes until browned and tender-crisp, stirring once or twice through cooking.
While the veggies are roasting, Toss together the arugula and pecans. When the the potatoes and brussels are finished cooking, remove from oven and cool for at least 5 minutes, then gently toss them into the bowl with the rest of the salad and drizzle with the remaining olive oil. You can either serve immediately while still warm, or allow it to reach room temperature, or even chill if you'd like.
You guys, this salad!
Omg, in case the name didn’t give it away, this salad is inspired by both my trip to California (which as I write this I’m about to pack but if your reading it I’m probably chilling in San Diego by now) and all things Springtime as well. It’s basically a little celebration in a bowl about the approach of warm weather and longer daylight hours. I can’t wait to share my trip with you later this week. I can guarantee I’ll have way too many pictures.
I’ve heard a lot of you guys saying that it’s been really cold where you live in different places across the US and even Europe, so obviously this doesn’t apply to everyone, but up here in the Northwest the groundhog must not have seen his shadow because the weather has been really unusually warm. After a few months of pretty cold weather and snow, I’m pretty okay with this. As you can see I’m totally gearing up for Spring.
So I have this really big problem when I start to plan out a salad, there are no rules. Now I can see how this would be a problem in an opposite way for many people because they don’t even know where to start. For me though, I can hardly find where to stop because when I start on all the colorful veggies and toppings I just get too inspired and want to add literally EVERYTHING!
It’s alright, I just make it a rule for myself to not put more than with fit into a large bowl. good news for you because that means if there’s an ingredient you don’t have or don’t like it can be easily left out and you’ll still have plenty of flavors going on.
The key player on this salad is definitely the dressing. I know it’s not completely an original idea to use nut butter as the creamy factor in a sauce (hello Thai Peanut sauce) or dressing but almond butter was a first for me, and wow, YUM! The cliantro with the citrus adds a ton of deliciousness too, so the final dressing is one you’ll be going back to over and over.
The rest of the ingredients were partly just what I had in my fridge that I wanted to add. Because if that I honestly had the hardest time choosing a name for it. I think that, other than the dressing of course, the best part might have to be the roasted asparagus and chickpeas. Oh, and if you’re ever think that somehow my kitchen is perfect, well just know that I have real life moments too. For example, I’d planned to have a beautiful sliced avocado for the photos, but you know, sometimes avos decide to ripen faster than you use them. Hence the choice to go with guacamole.
I also love these type of easy and fast salads because they can be made into a meal by adding some extra protein and even cheese if you like, or served as a side as is. The recipe as it is is vegan and gluten free, so that’s a plus.
Springtime Vibes Salad+Cilantro Almond Butter Dressing (Vegan+GF)A fresh and fruity filled salad topped with a dressing that's super creamy without any dairy. This is a great one for Spring and Summer!Prep Time 15 minutesCook Time 45 minutesTotal Time 1 hourServings 4 - 6 servings
Roasted Chickpeas & Asparagus:
- 1 bunch asparagus woody stems cut off and chopped
- 1 15 ounce can chickpeas, rinsed and drained
- salt & pepper to taste
- 1 tablespoon olive oil
- 1 cup strawberries stemmed and sliced
- 2 nectarines sliced
- 4 cups fresh spinach leaves
- 1 cup miniature sweet peppers or bell pepper, seeded and sliced
- 1/2 medium onion diced
- 1/4 cup fresh cilantro finely chopped
- 1/3 cup slivered almonds
- 1/2 cup guacamole optional
Cilantro Almond Butter Dressing:
- 1/4 cup fresh cilantro
- 3 cloves garlic
- 1/4 cup raw almond butter
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- 1 1/2 tablespoons maple syrup
- 2 teaspoons sriracha optional
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Roasted Chickpeas & Asparagus:
Preheat oven to 400 degrees F (200C) and toss the asparagus and chickpeas with olive oil, then season to taste with salt and pepper. Bake for 30 - 45 minutes until the chickpeas are golden brown and the asparagus tender.
Toss together the spinach, cilantro, onion, peppers, strawberries, and nectarines in a large salad bowl. Top with guacamole, slivered almonds, dressing, and roasted chickpeas and asparagus.
Cilantro Almond Butter Dressing:
Combine the ingredients for the dressing in a small food processor or blender and pulse until smooth. Store in an airtight container until ready to store.
Hey again, my friends!
Today I’m sharing another recipe and I’m hoping you’ll love it as much as I did. So if salad is on the menu it’s gotta be loaded. To me it doesn’t pass as an acceptable meal unless it’s loaded. Like, “Go big or go home!”, am I right?
So clearly there’s a lot of green going on here in this beautiful bowl of goodness, but I happen to love that. I also happen to love brussels sprouts despite the fact that my family will forever and always make fun of me for it, hehe. Oh, and am I the only one who genuinely craves roasted veggies all the time??? When I pull them hot out of the oven I like to pop them in my mouth as if they were popcorn. If you’ve haven’t joined the roasted veggies bandwagon then I must say I think you’re missing out guys.
Of course, salads are surrounded by enough lack of enthusiasm that they don’t need any added bad rep from being hard to make. That’s why this is so great because it’s fairly quick and easy. I like to make this at the beginning of the week and save the extras for having all week long. Oh, and the sauce just improves with time and works well as a dip for veggies or chips also. I haven’t been using tahini at all through the Summer and I know this because a few months ago I bought some at Trader Joe’s and it’s sat lonely and neglected on the shelf ever since. In fact, finding it behind the many other condiments we’ve collected is what inspired this recipe. Needless to say, my obsession over this sauce is REAL!
Okay, and before I go any further I can’t forget to mention that it’s completely dairy free and vegan (minus the egg, which is completely optional.) You can also add another type of protein instead or in addition. Even tempeh or tofu would work if you are vegan.
Oh, and a little update I wanted to share is that I also love to add mustard to the dressing depending on my mood, but I’ll stop trying to convince you to try this and give you the chance to really do it.
I’d love to know what you think of it if you try it and I hope you’re having an awesome week!
Roasted Veggie & Quinoa Salad + Tahini Lemon Sauce (Vegan+GF)A salad of deliciousness and lots of green with an addictive lemon tahini sauce! This recipe makes the perfect anytime meal and is vegan optional and dairy free.Prep Time 10 minutesCook Time 50 minutesTotal Time 1 hourServings 4 - 6 servings
- 8 cups fresh baby spinach leaves
- 2 1/2 cups cauliflower florets
- 2 1/2 cups broccoli florets
- 2 1/2 cups brussels sprouts trimmed
- seas salt & pepper to taste
- 2 teaspoons olive oil
- 1 small onion diced
- 1 - 2 medium avocados
- 1 cup 176g uncooked quinoa
Tahini Lemon Sauce
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup tahini sesame seed paste
- 1 clove garlic minced
- 1 teaspoon sriracha
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1 tablespoon maple syrup
- 1 teaspoon dried dill
Tahini Lemon Sauce:
(I like to make the sauce ahead of time so that it has time to really develop it's flavor and then I keep the extras in the fridge for future salads.)
Combine the ingredients for the tahini lemon sauce in a small bowl or container and stir very well to combine. Store in the refrigerator for up to 2 weeks.
Heat the oven to 400 degrees F (200 C) and line a baking pan with foil or grease lightly with oil. Toss the veggies (except spinach) in a large bowl with sea salt, pepper, and olive oil. Lay them out on pan and place in oven to roast for about 45 minutes (stirring every 15-ish). Once they are slightly tender and starting to turn golden, remove from the oven and cool.
While the veggies are roasting, cook the quinoa according to package instructions.
To assemble the salad, layer the spinach, onions, roasted veggies, and quinoa serving bowls or in one large dish. Garnish as desired with avocado.
Drizzle with the tahini sauce (warmed or cold) and serve!
I’m not sure how you guys are going to feel about me sharing a salad today.
I was really kind of hoping you would be excited about it but I also realize that not everyone considers a salad something to get hyped about. What if it has tons of fresh berries and delicious seeds though, does that make it better? Well, at least I’m pretty excited to share it with you. I sometimes get cravings mid-week for something light and fresh to get through the rest of the week. I don’t know, just something about Wednesday says salad time to me, what do you think?
I feel like this salad celebrates some of the most delicious flavors of the summer. Since I know so many of you are reaching the end of your summers I thought it’d be a good time to share this recipe because it’s the time of year when everyone’s seasons start to get more similar no matter which hemisphere you’re in. For me it’s my way to greet the Spring but for you up North it would also be great to use up the last of your summer basil and berries before it gets cold.
Either way I’d say this is a definite keeper. Oh my goodness, and the seedy vinaigrette dressing is something you’ve gotta try. It’s kind of hilarious how much it always seems to impress people when it’s actually super, super simple to make. I’m talking throw it in a jar, shake, and pour; done. Plus it’s such a lovely way to dress up any salad, to pretty much bedazzle it with seeds of all different colors.
The salad itself is also very simple, but the fresh basil mixed with the lightly tart berries and sweet corn is a combo that I’ll never get tired of. Basically this whole thing is a no-fail situation that I’m really hoping you’re inspired by at the very least. I know I am!
Summer Berry, Sweet Corn, & Basil Quinoa Salad + Seedy Vinaigrette (Vegan+GF)
Enjoy some of the season's yummiest flavors in this simple to make salad.Prep Time 15 minutesServings 4 servings (or 6 for side portion)
- 4 cups fresh salad greens lettuce, spinach, etc., roughly chopped
- 2 cups cooked quinoa
- 1 cup whole kernal corn off the cob
- 1 cup fresh berries of choice washed (stems removed for strawberries)
- 1/2 cup sunflower seeds
- 1/4 to asted pepitas
- 1 bunch fresh basil leaves roughly chopped if large
- 1/2 cup sunflower oil
- 1/4 cup white vinegar
- 3 tablespoons sugar
- 2 tablespoons sunflower seeds
- 2 tablespoons pepitas
- 1 tablespoon poppy seeds
- 1 tablespoon sesame seeds
- 1 tablespoon black sesame seeds
- Sea salt and freshly ground black pepper to taste
Combine all the ingredients for vinaigrette in a medium jar with a tightly fitting lid and shake very well. Add salt and pepper to your taste then store in fridge until ready to serve.
Gently toss the greens, quinoa, corn, and basil together for the salad in a large bowl using salad tongs. Top with fresh berries, sunflower seeds, and pepitas. Store salad in fridge until ready to serve.
For serving, either gently toss entire salad with vinaigrette immediately before serving or serve on the side for individuals to add as desired.
So it seems like my flavor moods recently have been closely related. Today I’m going from my past two middle eastern focused recipes and making my way to the edge of Europe. Greece, to be more specific.
In all honesty this was totally not planned. In fact, I first made this recipe over a month ago and everyone loved it but that day happened to be one of the darkest and rainiest days ever so trying to capture it in pictures just didn’t happen. I’m actually kind of embarrassed to admit to you guys that I took not just one, not two, but a whopping THREE different sets of photos for this salad. That’s probably a record even for me. Yeah, and I know that probably makes me sound a little obsessive but for some reason this pasta was just not photogenic at all and I hated the way it was looking. I’m still not thrilled with these pics but they’re at least a little better than the last.
Like I said, the first time I made this was over a month ago but the photos were awful. I decided to go ahead and type out the recipe anyway so that I wouldn’t forget to share it. That’s also one of the ways that I try motivating myself to make a photo shoot work even when I want to scratch the whole thing.
I was getting backed up on some things last week and really needing something simple to fix for lunch and that’s when I remembered this salad and decided to give it another chance to pose for me. I shot a second set of photos that morning but later I realized that I’d forgotten to add a few of the ingredients that I wanted in the recipe so I had to take a whole new set of pictures later that day. Fine, maybe I am a little obsessive sometimes, but enough about my ongoing photography issues. Let’s talk about this pasta salad!
Did you know that you can buy chia pasta? Yeah, and it’s really good too. I used a brand that is made and sold here in Chile but I’m sure you can find similar brands wherever you live. Oh and can I just say, thinking of Chilean things reminds me how pasta salad is a pretty funny subject down here. The last time my mom took a bowl of it to a ladie’s gathering with some local friends, well, they didn’t really get it.
She actually had someone ask her when and how you’re supposed to eat it (in a way that implied they’d never eat it). I think it’s safe to say we won’t try that one again since we’ve figured out that cold pasta is clearly far outside the bounds of Chilean cuisine and they find it really weird. I feel like this is becoming the story of my life in food the longer I live here. Hey, more for us, right?
If you can’t find chia pasta you could just use regular fusilli or use any shape and type of pasta you like for that matter. It doesn’t necessarily have to be chia pasta. Although I did love using it and I recommend you try it if you stumble upon it at your local grocery store at some point (I’m not advertising anything btw, purely my own opinion here).
As for the other ingredients in this salad, they’re all really simple things that you probably already have in your pantry and fridge. Just some super simple prep work and your all set. K, then you make a quick and easy tzatziki sauce and that’s what really brings the whole thing together and makes it so delicious. I didn’t even know half my family liked cucumbers so much until the first time I tried the stuff. Personally, when it comes to the world of veggies, they’re lower down on my list of faves but somehow when you add them to the other things in the tzatziki it creates a sauce that I completely fell in love with at first taste.
In one of the earlier takes that I made of this recipe I added some avocado and in another one I thought I’d skip the olives for the haters in my gang.
Greek Tzatziki Chia Fusilli Pasta SaladPrep Time 20 minutesCook Time 20 minutesTotal Time 40 minutes
- 1 cup unsweetened plain cashew yogurt
- 1/4 veganaise
- 4 cloves garlic minced
- 2 teaspoons fresh rosemary leaves
- 3 tablespoons freshly squeezed lemon juice
- 1 large cucumber quartered
- 2 tablespoons olive oil
- 1 teaspoon fresh dill
- salt and black pepper to taste
- 400 g 14oz chia fusilli pasta (use gluten free if needed)
- 1 15-ounce can garbanzo beans, drained and rinsed
- 1 small red onion diced
- 2 medium ripe avocados, pitted and cubed
- 1 large tomato diced
- 1/2 cup pitted green olives
- 2 tablespoons fresh mint leaves chopped
- sea salt freshly cracked black pepper to taste
Combine all ingredients for ztatziki in a blender or food processor and pulse until nearly smooth but not quite. Pour into a bowl or container and place in fridge until ready for it.
Bring about 5 cups of water to a boil over high heat in a medium pot and add the pasta. Cook for 7 to 8 minutes (a little less if using regular noodles) until just al dente. You want the noodles to still have enough bite left so that they won't get soggy when they absorb the liquid in the salad. Pour into a mesh strainer to drain and rinse in very cold water to stop the cooking, then pour into a large bowl.
Add the salad ingredients and the ztatziki to the pasta and gently toss to combine. Chill salad in refrigerator for at least 1 hour before serving. Alternatively you can heat it up and serve it warm if you prefer.