Cooking for one can sometimes seem like a tedious and pointless task. Since I am home alone four days a week, I have a dozen or so dishes that I save for days when I don’t want to eat leftovers and when my wallet and waistline forbid me from ordering in. These recipes take precisely 20 minutes and require minimal effort.
The first in this series is a Greek Style Pasta Salad. I ate this at Kostas Restaurant in Buffalo last year. Since I love all things pasta and all things Greek, I decided to make my own version of it with whatever I had at home. This recipe makes one portion.
Ingredients½ cup whole wheat penne
1 tspn extra virgin olive oil
2 cloves garlic – chopped
½ cup cherry tomatoes
½ cup red onions – sliced
½ cup red pepper – julienned
½ cup cucumber – peeled and chopped
5 - 6 kalamata olives
1 tbsp crumbled feta cheese – I use Athenos low fat
1 tsp balsamic vinegar
½ tsp Herbs de Provence
½ tsp freshly ground black pepper
Pre-heat oven to 400 F. Evenly spread onions, cherry tomatoes and red pepper on a baking tray. Spray and bake for 10 minutes.
Meanwhile, bring a small pot of water to boil, cook penne al dente.
Heat olive oil in a small pan. Add garlic, Herbs de Provence, pepper and pasta. Coat pasta with oil and spices.
Remove veggies from the oven, mix with pasta. Add salt.
Turn heat off. Add cucumber, olives, balsamic vinegar and feta and mix.
Enjoy with some crusty bread.