kalamata olive

Vegetable Pasta Salad

This is our favorite go-to pasta salad. Perfect healthy option to take along with you to picnic celebrations all summer long!  If you do this right, you'll end up with a giant, flavorful, chopped salad, with some pasta tossed in!


What You'll Need

4 c dry pasta (choose brown rice pasta, OR for a protein punch, chickpea pasta!)

3/4 c olive oil
1/3 c fresh basil, sliced into thin strips

1/4 c red wine vinegar
1/2 tsp salt
1/4 tsp black pepper
1 clove minced garlic
1 tbsp. Dijon mustard

8 c fresh veggies, chopped (anything goes here--broccoli, peppers, cukes, edamame, summer squash, spinach or other greens...) 
3 medium tomatoes, OR 1 pint cherry tomatoes, chopped
1 c kalamata olives
1/4 c fresh parsley or additional basil

1 c shredded parmesan cheese, right from the block

Bring water to a boil for the pasta. 

Meanwhile, mix basil and olive oil from. Basil will begin to infuse the oil. It will be awesome. 

In a separate bowl, mix ingredients for the dressing in a small bowl. Wisk.

Then, chop up those veggies and toss into a large serving bowl.

Drain and rinse cooked pasta with cool water. Add to veggie bowl.

Add dressing and basil infused oil. Top with Parmesan and toss.

Trust me when I say you will never make another pasta salad with bottled Italian dressing again. Ever.

Serves 8-12, perfect as a picnic side, main, or to have in the fridge for lunch all week. 


I have definitely been missing out on this home made goodness.  Store bought hummus is taking a back seat -- this was wayyyyy too delicious and easy! 

What You'll Need:

juice of 1 lemon

15 ounce can garbanzo beans, drained and rinsed

1/2 c tahini (sesame seed paste)

1/4 c water 

1/4 c olive oil

1/2 tsp Himalayan salt 

15 (ish) pitted Kalamata olives

Pop all ingredients in a good processor.  Puree until smooth.  

Serve as a dip with raw veggies, apple slices, brown rice crackers.  Or, as a spread for your favorite sandwish or wrap.

Makes about 6 servings. Inspired by a copy of Ziggy's Highlights High Five Magazine

Spaghetti Squash Italian Style

Sub spaghetti squash for pasta in any recipe. Loaded with vitamins A and C to promote cellular function, as well as potassium, which supports circulation and prevents muscle cramping.


What You'll Need:

1 spaghetti squash, sliced lengthwise and seeded
**save the seeds and roast just you would pumpkin seeds. yum**

1 clove minced garlic
1/2 sweet onion, minced

2 c cherry tomatoes, halved
1/4 c kalamata olives, halved

handful fresh basil, chopped
3/4 c feta cheese

olive oil
salt and pepper


Preheat oven to 350* 

Meanwhile, prep veggies.

Place squash face down in a roasting pan filled with 1-2 inches water. Roast for 30 (ish) minutes. You will know when it is done when the meat shreds like angel hair pasta with a fork.

Sauté onions and garlic with a drizzle of olive oil in a large frying pan until tender. Add olives and tomatoes. Toss to coat, and cook an additional 5 minutes. 

Scrape squash meat into bowls. Top with goodness from pan, fresh basil and feta. Sprinkle with salt and pepper. Bangerang. 


Serves 4.