homemade: quick and easy lunch

When it comes to the work week, I’ve fallen in a slump of simply ordering food from my desk via Seamless Web and having it appear in front of me in 30 minutes. This bad habit stemmed from being lazy on a Sunday evening instead of preparing for the week ahead.

Well I’ve decided to turn that leaf back over and revert back to my old ways of making healthy snacks that won’t break the bank.

This dish is so easy to whip up and a whole batch makes 3-4 lunch sized serving (if not more). The zesty lemon garlic dressing is a nice addition, however if you’re really looking to scrimp on time and convenience then just use your favorite store bought version – a zesty italian or a garlic red wine balsamic would be good as well.

Oreccheiette Feta Pasta Salad

1 box Orecchiette pasta (I like the whole wheat variety)
1 carton of grape or cherry tomatoes
20 fresh basil leaves
1/4 feta cheese
1/4 lemon garlic dressing
salt and pepper to taste

Boil pasta until al dente, drain and place in a large prep bowl. Pour dressing over the warm pasta and place in the refrigerator to cool. Slice tomatoes in half and place in a small bowl. Chop basil into small flakes or to preferred size, add to tomatoes. Once pasta has cooled combine the tomato/basil mixture and feta with the pasta. Add salt and pepper to taste. If needed, add a bit more dressing as preferred. Chill salad for 1 hour to meld flavors.

Lemon Garlic Dressing

2 – 3 Tbsp. extra-virgin olive oil
1 Tbsp. fresh lemon juice
1 small clove garlic, minced
1/2 tsp. finely grated lemon zest (optional)
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. dry mustard
Whisk all ingredients together in a small bowl or put them in a jar and shake to blend. Taste and adjust salt and pepper to taste. If the dressing is too zingy for you, feel free to add more olive oil to soften the flavor.