Blogging takes a lot of work. First there is research to be done on the subject, then I like to take nice photos to accompany the subject. After that, an article must be written about said subject, that article must be edited, photos must be added, and then we can’t forget about researching keywords and promoting the article.
I’m in awe of those bloggers who post multiple times a day! They are like the super-moms who seem to be able to do it all.
When I started this blog about a year ago, I would post pretty consistently 3 times a week. Since the New Year though, things have gotten so busy around here that I find posting once or twice a week is all I have time for. Of course, blogging is not my full time job so I have to split my time between work and blogging.
Since blogging is something I really enjoy, all the hard work that goes into it is worth it to me. I’ve learned to be okay with just blogging once or twice a week. And besides – sometimes it’s just hard to come up with what to say about something…like this Cold Pasta Salad…
Mini farfalle (aka bow tie pasta) is mixed in a creamy yogurt dijon sauce, veggies are added for color and nutrition, and a little splash of lemon juice to brighten it all up!
A great cold pasta salad to serve for brunch, lunch, as a side dish or even a main meal!
Cold Pasta Salad
This cold pasta salad features mini farfalle (bow tie pasta), halved cherry tomatoes and peas that are tossed in a creamy yogurt dijon sauce.
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- 1lb Mini Farfalle Pasta (bow tie pasta)
- 10 oz Bag Frozen Peas
- 1 Pint Cherry Tomatoes, sliced in half
- 1/2 Cup Onion, chopped
- Extra Virgin Olive Oil (just enough added to the pasta to prevent sticking)
- 4 Tablespoons Plain Yogurt (add more if you want it creamier)
- 2 Tablespoons White Wine Vinegar
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Dijon Mustard
- 2-3 Tablespoons Nutritional Yeast (optional, but gives it a cheesy flavor)
- 2 Teaspoons Oregano
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Garlic Powder
- Salt & Pepper
- In a saucepan, add peas and cover with water.
- Bring to a boil, and continue to boil for 3 minutes.
- Drain and set aside.
- In another saucepan, bring salted water to a boil.
- Add farfalle pasta, stir and cook until al dente, about 8 min.
- Add the pasta to a large bowl and pour in a little olive oil to prevent the pasta from sticking to itself.
- Add peas, tomatoes, onion, yogurt, vinegar, lemon juice, mustard and spices and mix well.
- Cover and store in the refrigerator.
- I usually go by taste and feel when using spices so the amounts listed are just a starting point and my best guesstimate. Add more (or less) according to your taste.