We’re nearing the due date for Little C and a combination of exhaustion and mommy brain has the best of me.
Things are ready for the baby’s arrival, the nursery is organized, the car seat is installed and the hospital bags are packed. So, I’m spending the majority of my days taking advantage of the quiet around the house and resting up while I still can.
Food has unfortunately been one of the last things on my mind. I try to eat enough to stay healthy and not be hungry, and then it’s back to the couch (or bed) I go. We’ve been eating out a lot, but sometimes all I really want is something home cooked and simple.
And if there’s anything this pasta salad is… it is simple. Five ingredients is music to my ears these days.
As an added bonus, this is something that I can whip up pretty quickly and sit back down on the couch with Paul to watch more college football *grin*
Pregnancy note: I made sure to get feta cheese that was made from pasteurized milk.
5 Ingredient Italian Pasta Salad
2 cups bowtie/farfalle pasta, uncooked
1/3 cup feta cheese
oven dried cherry tomatoes
1 cucumber, sliced thin (I used a mandolin – much easier than by hand if you have one handy)
1/4 cup Italian dressing
Note: make sure to make the oven dried cherry tomatoes in advance (takes about 1.5 to 2 hours). See instructions here.
Cook the bowtie pasta according to the instructions on the packaging. I like to add about 1 teaspoon sea salt to the water when boiling the pasta.
When the pasta is al dente, drain the water and transfer the pasta to a large mixing bowl. Immediately stir in the feta cheese to the warm pasta so that the cheese will have a chance to melt slightly. Set aside for 4-5 minutes.
Stir in the oven dried tomatoes, cucumber slices and Italian dressing. Serve immediately or chilled (if desired).