In celebration of the bright sunny days of May, I made a yummy pasta salad for lunch. Using hydrated tomato chunks and zucchini chips from our garden last year, as well as fresh spinach with the pasta, the tastes are tart and fresh on our tongues.
Jerry and brother Bob had a lunch on our patio at home. The taste of spring salad and a taste of being home from the hospital and transition therapy made a May day even brighter.
- 5 to 6 ounces fresh spinach
- 1 can drained and rinsed cannelloni beans white
- 4 oz crumbled feta cheese
- ¼ cup dehydrated tomato chunks (or buy dried tomatoes)
- 2 green onions chopped
- ¼ cup dehydrated zucchini chips (optional)
- 2 cloves garlic minced
- 1 tsp lemon peel
- 2 TBSP lemon juice and 2 TBSP Olive oil
- 1 TBSP each oregano and thyme
- ½ tsp kosher salt or sea salt and ½ tsp pepper
- 12 oz farfalle pasta
- shaved parmesan
- In a large serving bowl, combine all ingredients up to the pasta. Cover and let stand at room temperature while preparing the pasta, or up to 2 hours. Stir occasionally. Before serving, cook pasta. Drain. Reserve ¼ cup of cooking water. Toss cooked pasta and the pasta water(as needed) with the spinach and dried tomato mixture. Serve warm or at room temperature. Top with shaved Parmesan cheese.