I promise that I do eat things other than pasta. Sometimes. For example, yesterday after my 17.7 mile run I had a bagel smothered in peanut butter. And by smothered I mean doused. Really I should say I ate a bowl of peanut butter with a bagel on the side. And loved every second of it.
But to be fair, pasta really is a major food group for me. This whole carb loading business notwithstanding.
And is there a better way to eat pasta than to share it with those who are nearest and dearest to you? I think not. So when my parents informed me that we were going to visit my aunt in New Jersey yesterday, I decided that it would be a wise choice to bring some pasta salad with me. Since I really loved the fresh tomato sauce from last week’s caprese salad, I decided to remake it but with a twist. I Greek-ified it. You see, I had feta cheese on a salad the other day and set myself off on another craving spree. I think everyone felt the same way because I left with two pounds worth of pasta salad and came home with an empty bowl.
I am submitting this both to Presto Pasta Nights which is being hosted this week by Helen of Fuss Free Flavors and Souper Sundays which is hosted by Deb of Kahakai Kitchen.
Greek “Caprese” Pasta Salad
Serves 4 as a main dish, 8 as a side
1 lb whole wheat elbows
1 can black olives, chopped
4 oz crumbled feta cheese
4 cloves garlic, minced
2 lb tomatoes, diced
3 tbsp olive oil
1 tsp salt
1/4 tsp black pepper
1. Set up water to boil the pasta. In a large, nonstick skillet, heat the olive oil. Add in the garlic and saute until fragrant.
2. Add the tomatoes, salt and pepper. Simmer until the tomatoes have cooked down a bit and have a more sauce-like quality (while still being chunky).
3. Cook and drain the pasta, reserving 1/2 cup cooking liquid. Mix the tomatoes with the olives and the pasta. Pour in the cooking water until pasta is not dry. Mix in the feta cheese and let cool to room temperature.