An Even Easier Pasta Salad

Yeah, you're in the right place.

It's a recipe.

I've been making this for years and I made this particular batch in February and then I made it again for a potluck two weeks ago and thought Huh. I should share that.

My mom used to make a version of this salad but I like Panera's Greek dressing, so I use it instead of making my own. I think my mom used a bottled dressing also, but I can't remember the name of it, but I remember that it was easily found at Wal-Mart.

Easy Greek Pasta Salad

1 box orzo pasta, cooked and cooled

1 cucumber, diced 

2 cups grape tomatoes, halved

1- 6 oz. container of crumbled feta

1 red pepper, diced

1/2 cup sliced black olives (1 small can, drained)

Mix everything together and toss with 1/2 to 3/4 a bottle of the dressing. Keep in the refrigerator for at least a few hours (overnight works well) before serving and then add another 1/2 cup of dressing immediately before serving. 

This makes a LOT, so if it's not a very large gathering, I usually halve the recipe to serve 6-8. 

Spinach Pesto Sandwich

I am fully willing to admit that I miss one thing about Alaska.  I expected this to happen. 

I cannot get those spinach pesto wraps anymore.  Those ones that I ate almost every Sunday for 3 months (click on the link above to see a picture).

Normally, I'm not a sandwich person at all.  I just don't care about them.  Not that I don't care for them. I just don't care one way or the other. Sandwiches could disappear and I'd be okay with it.  I'm one of those people who will not go near mayonnaise.  Sandwiches tend to hide mayonnaise really well, so I've become used to saying "no, thanks" when sandwiches are around (just in case).

But this particular flavor combination is something I would eat if you topped a slab of wood with it.  It's that good!  Heck, I would even eat it on salmon, or meatloaf, or any of those other foods I refuse to touch.  Maybe.

So, to make this restaurant-quality sandwich, you need certain ingredients.  The combination of the feta, pesto, balsamic, and sun-dried tomatoes gives it an unbelievably rich taste.  Don't leave any of that out!  It took me a couple of tries to perfect the flavor, so I've really done the hard work for you (taste-testing and all).

My only complaint is that it's a lot of ingredients.  But these kind of ingredients last forever in the fridge, so aside from buying fresh veggies, this is something you can keep in the back of your head to make for lunch or a quick dinner (maybe with some couscous?) when you're in a pinch.

Spinach Pesto Flatbread

1 flatbread
1 roma tomato, diced or sliced
Some red onion, diced or sliced
Feta, 2-3 T., crumbled
Cucumber, diced or sliced
Sun-dried tomatoes, 4 or 5 little slices
Pesto (homemade or jarred), 1 T.
Balsamic vinegar, 1 t. drizzled
Baby spinach

On top of your flatbread, spread the pesto evenly (like you're saucing a pizza). Drizzle on the balsamic, sprinkle on the feta and sun-dried tomatoes.  Pile on the onion, tomato, cucumber, and spinach to your liking.  Bell pepper would be great too.

Fold it in half and press down (it'll be messy).  Cut in half to eat or you can eat it like a taco. Enjoy!