Food

Meditteranean Pasta Salad with Italian Pesto Blend

Last Sunday I visited the Hyde Park Farmers Market, which takes place on the first Sunday of every month in Hyde Park Village. The market has everything from arts and crafts vendors to fresh produce and an abundance of food trucks. This is one of my favorite things to do in Tampa and I look forward to dragging my boyfriend with me every month.

Processed with VSCO with c1 preset

Processed with VSCO with c1 preset

This time around I visited Pappardelle’s freshly dried pasta vendor. They have every shape, size and flavor you could imagine. I picked up the Italian Pesto Blend Pasta which was comprised of Basil Gemelli, Cracked Pepper Radiatore, Garlic Parsley Lumache, & Sun-Dried Tomato Gemelli. The pasta alone was bright and colorful and you could just smell all the flavor and spices packed into it when it was cooking. Each pasta blend comes with its own suggested recipe, but if you know me then you know I like to create my own recipe. Cause I’m a strong independent woman and I don’t need no recipe guide! Hm, well anyways…. Processed with VSCO with c1 presetI did use the suggested recipe as some inspiration, but I used leftover veggies from the steak salad I had before, plus picked up some additional fresh produce from the farmers market and grocery store to add to my pasta salad.

I only got a half pound of past but it made about 4-5 smaller servings considering I ate it twice a day for 3 days. This pasta salad is packed with flavor and texture from both the pesto blend pasta as well as all the crunchy veggies, juicy chicken breast, and salty bite of feta cheese. Perfect for meal prepped weekday lunch or a light dinner with soup on the side. If you couldn’t tell already I am in a committed relationship with gluten and dairy and I don’t think I’m going to break up with either of them anytime soon!

Processed with VSCO with c1 preset


Meditteranean Pasta Salad with Italian Pesto Blend

Prep Time: 20-30 mins
Total Time: 20-30 mins
Serves: 8-10 (half recipe for only 4-5 servings)
A flavorful pasta salad packed with tang and texture from both the pesto blend pasta as well as all the crunchy veggies, juicy chicken breast, and salty bite of feta cheese. Perfect for meal prepped weekday lunch or a light dinner with soup on the side. Serve warm, right when ready, or cold. Please double the recipe if you want to feed more people or have larger servings!

Ingredients:

  • 1/2 lb. Pappardelle’s Italian Pesto Blend
  • 1/2 Red Onion, finely diced
  • 1 Cup grilled asparagus, cut into 1-inch pieces
  • 1/2 Pound grilled Chicken Breast, cut into large chunks
  • 1 orange bell pepper, diced
  • 1 Persian Cucumber, diced
  • 1 Cup Halved Cherry Tomatoes
  • 1/4 cup Kalamata olives, pitted and roughly chopped
  • 1/4 cup feta cheese, crumbled (I buy the pre-crumbled package at the grocery store)
  • Salt and pepper, to taste
  • 1/4 cup Trader Joe’s Organic Red Wine & Olive Oil Vinaigrette
  • 1/2 cup Olive Oil
  • Juice of 1 lemon
  • 1/2 tablespoon Red Pepper Flake
  • Dash of Garlic Powder

Instructions:

  1. Lightly coat chicken breast with 1 tbsp of olive oil and sprinkle with salt and pepper on each side. Grill over medium-high heat for 5-6 minutes on each side (internal temp should be 160° to 165° F). Let rest before dicing.
  2. Cut bottom end of the asparagus off and toss with 1 tbsp olive oil, salt and pepper, red pepper and a sprinkle of garlic powder. Grill over medium-high heat for 5-7 minutes turning frequently to prevent burning.
  3. Cook pasta to package directions. Toss with 2 tbsp olive oil to prevent sticking and let cool slightly.
  4. While pasta is cooking, prep all the ingredients and add to bowl (except for feta and parsley).
  5. Mix 1/4 Trader Joe’s Vinaigrette with 1/4 Cup Olive Oil, Juice from 1 Lemon, and a dash of Salt and Pepper.
  6. Combine all ingredients together and top with feta cheese and parsley!
  7. Keep in the fridge for 4-5 days!

Eat with family and friends or divide the pasta salad amongst Tupperware containers (if meal prepping for lunch). Don’t forget this recipe makes 4-5 smaller servings so if you are looking to make more just double the recipe! Yum Yum Yum, hope you enjoy!!!

Processed with VSCO with c1 preset

Snap a pic next time you make my Meditteranean Pasta Salad with Italian Pesto Blend on Instagram with the hashtag #DoseofDana of tag me @DoseOfDana in your final product! Let me know if you enjoyed this recipe and subscribe to get your daily Dose of Dana! Keep an eye out for my next post comin soon!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s