When Greg cooks pasta, he has to cook the entire box or if we’re having company two boxes. That’s right we serve company boxed pasta on occasion. Greg loves making pasta from scratch if that pasta is ravioli, but more often pasta is a quick weeknight meal for us — Who has time for all that rolling and drying on a Tuesday? (Don’t answer that Chicago John.) Anyway, one box for two people equals leftovers. Lots of leftovers. Two boxes for guests who don’t eat pasta like we eat pasta, even more leftovers. Please no one leave comments trying to convince him not to cook an entire box, he won’t listen. And don’t tell me this is normal, I won’t listen. We’re both right on this.
Instead take your leftover pasta, or cook some from scratch, and make a salad that’s substantial enough for a meal. Heck maybe even eat it as a meal, fewer leftovers.
- 4 cups cooked, shaped pasta (penne, farfalle or rigatoni)
- 2 garlic cloves
- juice from half a lemon
- 1 tbsp Dijon mustard
- 1 tbsp balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1/4 cup Italian parsley (set aside one teaspoon)
- 1/2 red bell pepper, diced
- 3-4 ounces crumbled feta
- black pepper to taste
Put your garlic, lemon juice, mustard, vinegar oil, a teaspoon of parsley and a few cracks of black pepper in a blender. Put the lid on and puree the mix. Put your pasta in a bowl. Stir in bell pepper, feta and remaining parsley. Pour the dressing over the mix to stir. Season with additional black pepper if desired.