Knock, knock, anyone here? I’ve been hibernating from the blog world for a little bit, sorry about that. The end of the school year is really taking a toll on me this time around. I’m exhausted! Probably has a little something to do with the little lady in my belly sucking all my energy. G likes to pull whatever I have left out at the end of the day too. It’s tons of fun
But Sunday G graced the hubs and I with an extra long nap. It was ahhhmazing. Tim was able to tackle a ton of yard work, and I did a ton of food prep. And since the days are getting warmer, I decided it was time to whip up my favorite sauce for lunch pasta salad. The sauce is go-to in our home during the summer. It mixes well with quinoa, rice, or pasta, and any spices to change the flavor profile just enough to keep it interesting.
This week I tossed it with basil and tomato, two of my favorite summer staples, and some chicken the hubs grilled. I’m already looking forward to tomorrow’s lunch!
For the Pasta
1 pound organic small pasta of choice
2 large chicken breast, cooked and shredded or cubed
1/3 cup crumbled feta cheese
1/3 cup diced red onion
1 pint cherry tomatoes, halved
3 bunches basil, chiffonade
For the Sauce
1/2 cup olive oil
1/2 cup lemon juice
1/4 cup stone ground mustard
4 garlic cloves, minced
1/4 tsp salt
1/4 tsp pepper
In a large bowl, mix together sauce ingredients.
Cook pasta, drain, and toss with sauce, chicken, feta, red onion, tomatoes, and basil. Serve hot or chill in the fridge for at least 1 hour to serve cold.