Bahar’s Kitchen

Ingredients

1 pound whole-wheat rotini pasta (3/4 of a 16-ounce box)

2 tablespoon olive oil

1/2 cup red onion, thinly sliced

1 cup cherry or grape tomatoes, halved

2 cups fresh baby spinach leaves

1/2 cup Kalamata black olives

1 medium cucumber, peeled, seeded and diced

3 boiled eggs, chopped ( egg whites only)

1/2 cup crumbled feta cheese

Salt and ground black pepper

Directions

Cook pasta according to package directions. Drain and transfer to a large bowl. In a saucepan, over medium heat, add the oil. When the oil is hot, add onions. Season with salt and pepper. Sauté for about 2 minutes and add tomatoes and spinach, cook for about 1 minute or until spinach is fully wilted. Cool slightly then add to the pasta bowl. Add the rest of the ingredients and toss. Leave it in the fridge for half hour before serving

bahar Salads/Dressings cucumbers, egg whites, feta, kalamata olives, rotini pasta, salad, spinach, tomatoes

Ingredients

1/5 cup  fresh lemon juice

1 teaspoon Dijon mustard

1 clove garlic, pressed ( optional)

Salt and ground black pepper, to taste

1 teaspoon dried oregano

1/2 cup extra-virgin olive oil

Directions

Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking until blended and serve.

bahar Salads/Dressings lemon, vinaigrette