Lemon & Dill Pasta Salad

This is a light and easy pasta salad. It is a good "base" upon which you can easily add additional ingredients to make it your own. Swap out the dill for fresh basil...use one red pepper and one green pepper...add in chopped hard boiled eggs...the variations are limitless!

• 1 pound bowtie pasta
• Grated peel and juice of 1 lemon
• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• Salt and pepper
• 2 red bell peppers, finely chopped
• 2 cups torn arugula
• 1/2 cup pine nuts, toasted
• 1/2 cup chopped fresh dill

Cook pasta according to package directions. Drain.

In a large bowl, combine lemon peel, lemon juice, olive oil, salt and pepper. Add in pasta, peppers, arugula, pine nuts and dill. Stir well and enjoy!

This salad is good the next day, too!

A Bomb Ass Salad

I've come to the realization that salad (much like pasta) is good with just about anything. Empty the fridge into a bowl of lettuce and you're bound to get a good lunch. Here's one I came up with yesterday that was down right delish:


Two big bowls of romaine lettuce
1/2 avocado
Few good crumbles of bleu cheese
3 slices cooked turkey bacon, crumbled
2 T toasted pine nuts
1 zuccini - half of it shaved/grated and the other half chopped into bite-size pieces
2-3 tomatillos, chopped
1 tomato, chopped
A good drizzle of homemade red wine vinagarettte (4 T olive oil, 2 T red wine vinegar, salt, pepper)