Confetti Pasta Salad


One of the biggest challenges to eating healthfully, at least for me, is finding ways to incorporate vegetables into meals without getting stuck with a side plate of raw carrots and dip every night. This pasta salad has the benefit of a TON–well, not literally, but a lot–of vegetables combined with flavorful Italian dressing and feta cheese. Plus, you can easily get this done in less than a half an hour if you cut the veggies while the pasta is cooking. Oh, and did I mention this recipe is also only 5 ingredients? Score! I call this  “confetti” pasta salad because of all of the brightly colored vegetable tidbits, but I could just as easily call it that because it makes we want to throw a party and shout “hurray!” Continue reading


Pasta Aglio, Olio e Peperoncino

finished pasta aglio

One of the things I feel very fortunate to have had in my life is the ability to travel. Through my job and my husband’s job, we have been able to visit many cities in the United States and abroad over the last few years. With that, we have been lucky to eat some of the best food at amazingly creative restaurants.

One of our favorite quick dishes is something we picked up on a business trip to Rome a few year’s ago. It is apparently a very popular Italian dish and I love its simplicity and versatility. It’s basically pasta in olive oil, garlic, and red pepper flakes. I’ve played around with the amount of each ingredient over the years to find what my family thinks is the perfect combination. It sounds so basic that I am surprised anew each time I eat it how much depth and flavor this recipe packs.  Continue reading