I’m slowly getting back to my normal routine here. December was mind blowing with all the Christmas craziness, hockey, Kyle’s almost pneumonia cold and skiing. Having a child born on January 1st extends celebrations well into January making 1.5 months a complete blur of who me and Alex are (more me). I still have a 6 year old’s birthday party to survive and after that when I close my eyes, I will be seeing never ending waves which are getting more and more real. For now, I’m keeping my eyes open till March and living a reality.
Which is not that bad. A reality with a healthy pasta salad full of zesty arugula, salty feta, juicy tomatoes, hearty edamame and PASTA. Yes, I eat pasta – pasta with zucchini and tomatoes, vegetable florentine pasta, turkey pasta bake – I eat pasta!
Have you read what is clean eating in my eyes yet?! Like real eyes, not world wide web’s eyes.
This pasta salad was another reality check for me. I’m not sure if you remember but for about a year I have been talking about working on a special project. Well, this vegetarian pasta salad is part of that project that never happened. I spread myself too thin thinking we could run another membership based recipe website. My head was exploding with new recipe ideas that needed a channel.
As kids are growing, I find myself more and more busy with their sports and homework. So, no other projects for Olena, for now. And I’m at such peace being comfortable with my life and acting like a grown up. So, this is where this pasta salad with tomatoes comes from, which couldn’t be more than timely because my mom is still visiting for another week and needless to say my schedule isn’t 100% normal yet.
Re-reading this recipe 6 months later, I realized there is no dressing. At first, I was a bit surprised but then I remembered why – the ingredients themselves are so flavourful that when combined together, it is a solid marriage of flavours. 100% legit. You could drizzle olive oil on top, no problem.
The pecans are not true candied pecans but rather honey-ed pecans. All it takes is skillet toasted pecans touched with sticky honey for 30 seconds and voila. To this day, I do not know how to cook real candied pecans. Honey-ed pecans will do just fine because this is what I mean when I say “Just start cooking!” – experiment and do what you like! Good bye, Martha Stewart. That is not real life.
And last memo since it is January 2017, new resolutions blah-blah-blah. I eat pasta! While I won’t order a size of my face plate of fettuccine Alfredo at a restaurant, I will for sure eat and make a healthy pasta salad at home with whole wheat or brown rice pasta. This is what clean eating is about and I definitely won’t expect to get fat from eating wholegrain pasta occasionally.
Be smart with your food choices!
- 2 cups brown rice pasta, uncooked
- 2 cups grape tomatoes, sliced in halves
- 2 handfuls arugula
- 1 cup edamame, shelled
- 2 oz feta cheese, crumbled
- 1/4 cup mint, finely chopped
- 1/4 cup parsley, finely chopped
- 1/4 tsp salt
- 1 cup pecans
- 1-2 tbsp honey or maple syrup
- Cook pasta as per package instructions.
- In the meanwhile, in a large bowl add tomatoes, arugula, edamame, feta, mint, parsley and salt.
- In a small skillet, add pecans and toast on low until fragrant, stirring occasionally. Drizzle with honey and stir constantly for 30 seconds. Transfer to a bowl with other ingredients along with cooked pasta. Gently stir well and serve warm or cold.
Servings Per Recipe: 6
Amount Per Serving = 1.25 cups:
Total Fat: 18.6 g
Cholesterol: 8.4 mg
Sodium: 232.6 mg
Total Carbs: 71.6 g
Dietary Fiber: 5.7 g
Protein: 11.0 g
WW Points+: 13