Pasta:
- 16 oz Bow-Tie Pasta (it also goes by a name, Farfalle, that I can’t pronounce), boiled in lightly salted water.
Salad:
- 1 Red Bell Pepper, diced
- 1 Green Bell Pepper, diced
- 12 sun dried tomatoes, soaked in ½ cup of boiling water (I took it from the pasta pot, myself)
- 1 (Indoor) Grilled Chicken Breast, diced
- 5 ¼ oz Feta Cheese, crumbled or diced
- ⅔ C pitted Kalamata Olives, drained (before being measured) and quartered.
Dressing:
- 4 Cloves Garlic
- ⅓ C. Lemon Juice
- ⅔ C. Olive Oil
- 1 tsp dried Turkish Oregano
- ¼ tsp Red Pepper Flakes
- ⅛ tsp Sea Salt
- 1 tsp dried parsley
Make the dressing in a food processor, or alternatively, mince the garlic and shake the ingredients in a jar with a carefully closed lid to mix them thoroughly.
Combine the pasta, salad ingredients, and the dressing, and serve as dinner (or rather, that’s what I did).
Ate on 1/13/2011
