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Pasta Salad with Lemon Oregano Dressing

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by molly

Last year, I planted lots of herbs to avoid purchasing them from spring to fall.  Sadly, I used virtually none.  I watched them grow and go to seed, rarely needing them in the dishes I was cooking. Fortunately, many have grown back this spring and I’m making use of them!  Oregano was next up on my list.  I had lots of it, along with a lemon and vegetables.

In the garden this week, I’m watching the pea vines grow, removing caterpillars from my strawberry plants and finding the culprit to the holes in my radish leaves; little green worms.  You may be under the impression that I have a house with a big back yard, but this isn’t the case.  I live in a small condo where I garden in a bed above my parking spot.  Pots surround my door and planters line the carport.  Perhaps the perfect amount of space when you’re cooking for one.

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Lemon Oregano Dressing

Juice and zest of one lemon
1/4 cup fresh oregano leaves, minced
1 clove garlic, pressed
1/4 teaspoon pepper
1/2 teaspoon salt
1/4 cup extra virgin olive oil

Place the dressing ingredients in a jar and screw the lid on tight.  Shake until well combined.  The oregano leaves tend to end up on the bottom, so I portioned out the dressing with a spoon instead of pouring it.

Pasta Salad

1 zucchini
1 teaspoon extra virgin olive oil
8 ounces pasta
1 roma tomato, halved and sliced
1/2 red bell pepper, chopped
1/4 red onion, sliced
1/2 cup Kalamata olives, halved lengthwise
3 tablespoons dressing

Set your oven on broil with a rack near the top.  Put a large pot of water on high for the pasta.  Slice the zucchini in half lengthwise and place in an oven safe dish with the green side down.  Drizzle on a bit of olive oil and season with salt and pepper.  Broil until you see some color change, about 5 minutes.  Cool and then chop.  Place zucchini in large bowl.

Now the water should be boiling.  Add the pasta and set your timer for 10 minutes.

Place the tomato, pepper, onion and olives in the bowl with the zucchini.  When the pasta is done, drain it well and add it to the vegetable mixture.  Drizzle on 3 tablespoons of the dressing.  Toss well.  Add salt, pepper and dressing to taste.

You may have leftover dressing.  Try using it as a chicken marinade or to dress a Greek salad.

Serves 4.

 

 

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