I’m starting to find my groove in the kitchen again. So many colorful ingredients fresh for summer, so much light late into the evening (for late night grilling! and photography!), and two kids who are overlapping their long afternoon naps. Truly amazing what a big difference a few little things can make.
Getting back into running (and Casey too – he’s training for the Portland Marathon!) also has me feeling extra driven to make our family’s health one of our biggest priorities. I make a point to always have plenty of colors and veggies on Cullen’s plate (and now Graham too!), but then I put them down for naps and eat Larabars for lunch. It’s an easy rut and habit to fall into, but in order to be a good example – and to just be healthier myself! – I’m trying to walk the walk a bit more.
This pasta salad is one of my favorite dinners right now. I have to give credit where it’s due though – I pretty much replicated a delicious salad I got from our local health store’s hot bar a few weeks ago (you can see a peek of it in this post during our picnic!). I scarfed down bite after bite, and then immediately grabbed a piece of paper to jot down the ingredients I could identify. I whipped up my version last week, and I’m already itching to make it again.
Zesty Ravioli Salad with Peas and Arugula
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients (4-6 servings)
2 packages ravioli pasta (~1lb)
1/2 cup thinly shaved leeks
1/3 cup sliced green onion
1/3 cup chopped mint leaves
1 lemon, zested
1 cup frozen peas
2 tablespoons olive oil
1/3 cup crumbled feta cheese
2 handfuls arugula
pinch of salt (to taste)
While I’m enjoying being in the kitchen more, fresh pasta is just not realistic right now. So I set off to find a ravioli that seemed like a good fit for the salad I had in mind. I found exactly what I was looking for at Trader Joe’s!
Of course, you can use any pasta you prefer, but I’d suggest something that compliments the tanginess of the lemon and feta, and brings a little extra green into the meal! Cook pasta according to package directions.
While the pasta cooks, go ahead and slice the leeks and green onions. For the leeks, you want to do a very thin slice only on the thick stem, and for the onions thinly slice the dark green stalk. Add both to a large mixing bowl.
Chop your mint leaves and add to the bowl as well — can you ever have too much mint?
Use a microplane to zest one entire lemon (and then put them lemon back in the fridge – it should keep even if it looks naked!) over the mixing bowl.
Defrost one cup of peas (or use fresh if the season is right!), and add to the bowl along with 1/4 cup of crumbled feta cheese. I personally love sheep’s milk feta!
Once the pasta is cooked, drain well and pat dry if needed. Then add to the mixing bowl and toss. Top the bowl with two generous handfuls of fresh arugula and drizzle with two tablespoons olive oil. Add a healthy pinch of salt (but you shouldn’t need too much – feta is already such a salty flavor!), and mix it all up.
Serve immediately, or cold after refrigerating. This is delicious served right away, but also makes for yummy leftovers.
This is a great dish to make for or take to a party or picnic, as the pasta is filling but the rest of the dish is so fresh and light. A definite crowd pleaser!
We’re adding this to our regular summer menu, and I’m adding arugula to our list of greens to grow next summer.
As always, enjoy!