Wednesday, 30 October 2013

Italian Pasta Salad


Wow, it has been quite a long time since I have posted anything new here! My life has been such a whirlwind for the past couple of weeks that blogging has been put on the back-burner.


I have been living in Peterborough, ON for the last week and a half and have gotten settled in quite nicely. I'm living with two other classmates in a sweet little bead and breakfast. We have our own downstairs apartment-esque place with a little living area/kitchenette. It's pretty quaint, but does us well for the two months we are here for.

I started my second clinical placement at the hospital here and I LOVE it! It is very busy and on-the-go all day, but honestly, I much prefer being busy all day than sitting around being bored. I enjoyed the fast-paced nature and it's a very different experience from my last placement.

Okay, enough about my boring life! Let's get to the food!

Today, I'm sharing a pasta salad with an Italian twist. I saw this recipe, and I loved every component of it so obviously I knew it would be delicious! It's got all your food groups in there (though, admittedly, perhaps not the healthiest option from each category...) and it's super tasty.

Plus, it makes a TON of food so it's a great recipe for a pot luck, or if you're looking to have lots of leftovers. Hopefully you enjoy this pasta salad as much as I did, and hopefully my next blog post doesn't take so long to get around to as this one did...fingers crossed!! :)


Italian Pasta Salad
Prep: 15 mins           Yields: 9-10 servings

Ingredients:
1 lb rotini pasta, cooked and drained
2 cups pepperoni, cubed
2 cups mozzarella cheese, cubed
2 cups chickpeas, rinsed and drained
2 cups cherry tomatoes, halved
1 tsp dried parsley
1 tsp dried basil

THE DRESSING
1/4 cup red wine vinegar
1 1/2 Tbsps lemon juice
1/2 tsp honey
1 tsp coarse salt
1/2 cup olive oil

Directions:
1) In a large bowl, add pasta, pepperoni, cheese, chickpeas, tomatoes, parsley and basil. Toss to combine.
2) In a separate bowl, whisk together vinegar, lemon juice, honey and salt. While whisking vigorously, drizzle in the olive oil. Once all the oil is added, pour the dressing over your salad and toss to coat completely.
3) Salad can be stored in the fridge for up to a day before serving.

(Recipe adapted from Brown Eyed Baker)

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