It’s officially the second day of Spring. I suppose I could take this space and wax poetic about the changing of the seasons. How one season morphs into another and how the sands of time spill away. How we should live in the moment instead of always focusing on where we’ve been or where we’re going.
Of course, if I did that you would think that my brain had been abducted by aliens. That is So. Not. Me.
Instead, I’m going to talk about the changing of the seasons and our diets. How about this pretty Mediterranean pasta salad? The longer days and warming temperatures remind us that our pasty pale (and jiggly?) skin is going to be exposed in shorts and bathing suits in the very near future. That means the heavy meals and extra layer of fat we put on, to help stave off the winter chill (and boredom), will soon be replaced by more exercising and lighter meals (at least in theory that is).
Along with the warmer weather comes more get togethers with friends. Once the weather warms up, my friends and I tend to get together every weekend for some wine and tasty bites. But sometimes we decide to change things up a little bit and do a lunch meet up. An easy pasta salad is pretty much a no-brainer for these occasions. And when it comes to pasta salads, I especially like having a cold pasta salad recipe that has some really bright flavors (none of that icky bottled Italian salad dressing oiliness and bland flavor). It’s a plus if that cold pasta salad recipe tastes just as good served warm (versatility is a major plus).
This Mediterranean pasta recipe has all of the bright flavors you think of when you want Mediterranean food: tangy lemon, briny olives, rich tomatoes and zippy Greek yogurt. The addition of crisp veggies and chunks of feta cheese brings up the healthy factor of the salad along with color palate. One of the really nice things about this easy pasta salad is that you can’t add too many vegetables to it – the more the merrier, so load ‘em up!
Speaking of waxing….
To wax or not to wax, that is the question. The modern man seems to be almost “grossed out” by the sight of any hair present in the nether regions of their ladies’ bits. Well, at least in the younger set. According to Dr. Stephen Snyder, “among many young men that I see in treatment, the sight of a woman’s pubic hair produces the same revulsion that in my day might have greeted the sight of her armpit hair.” (For the record, armpit hair is still a big no-no.)
So being a recent convert to “waxing the floor”, I’ve got to admit that things look and feel a bit different. Good, but different. Although I’m begging the men out there to not “require” the hard wood floor look, you know how we ladies like to decorate, so a throw rug may be de rigueur for some. Think of it this way: we might not like it if you don’t want to cuddle after sex, but it doesn’t turn us off to the point that we won’t have sex with you.
I don’t think all the ladies out there who do the waxing mambo necessarily do it for their guy either. Sure, maybe it started that way but if it’s something that they’ve kept up, I’m guessing that they’re doing it for themselves. Maybe they like the way it looks, or feels, or how it feels when they’re with their guy. (It’s most definitely not because they like the way it feels when they’re getting the waxing procedure done.)
So ladies, if you’ve ripped out the carpet and opted for hard wood (wax or shave) do you do it for yourself or your guy?
Recipe: Mediterranean Pasta Salad
- 1 14 Ounce Can Cannellini Beans (rinsed and drained)
- ½ Cup Sun Dried Tomatoes
- 1 Cup Plain Nonfat Greek Yogurt
- 4 Kalamata Olives (pitted)
- 1 Tablespoon Lemon Juice
- 2 Tablespoons Tomato Water (from rehydrated tomatoes)
- 2 Tablespoons Grated Parmesan Cheese
- 1 Teaspoon Dried Oregano
- 1/2 Cup Fresh Parsley (chopped)
- Feta Cheese (crumbled)
- Red Onion (diced)
- Tomato (chopped)
- Red Bell Pepper (chopped)
- Kosher or Sea Salt
- Fresh Ground Black Pepper
- Pasta (I used Fusilli Bucati) Cooked per package instructions.
- Place the sun dried tomatoes into a container and cover with 1/2 cup hot water. Let stand until water is cool.
- Once cool to the touch, remove the tomatoes and chop them into large pieces.
- Add first 7 ingredients to a food processor or blender. Blend until smooth.
- Stir in the dried oregano and season with salt and pepper.
- Cover and refrigerate for 1 hour.
- To serve, you can pour the pasta into one bowl and top with sauce, veggies, cheese and parsley or you can serve it in individual bowls.
I served this cold, with the sauce on top but you could also serve this salad warm with the sauce and vegetables already mixed in. Either way, make sure you save some of the veggies, cheese and parsley to sprinkle on top before you serve it.
Use any short pasta that will hold sauce.
Cooking time (duration): 15 Minutes
Number of servings (yield): 6
Meal type: lunch