Saying hello to a New Year with a steady stream of NEW pasta recipes and a big set of news: Mr. Dish and I are expecting Baby Number three late this Spring! While we try to prep and wrap our heads around it; we’ve taken to sharing the happy news with our family and friends and this wonderful community that has shown us so much love.
Everyone who knows me and has followed the blog for the last 2-3 years can attest I live in a heightened state of “baby fever”. AKA: I steal friends’ babies at every chance I get- and being asked to babysit is honestly such a treat. I love babies and kids through and through and was happy enjoying the most recent baby boom among my closest girlfriends. Two girls and two boys meant plenty of cuddles for this eager “auntie”. Until well, life decided to give me one of my own again. It’s honestly such a crazy story and one that merits a separate blog post which I’ll be penning soon.
But for now, thank you for ALL THE LOVE, messages, questions, and support you guys show me on a daily basis. It means so much to us that you care; and we are so excited to bring you along on this journey with us! I’ve been feeling really well- albeit a bit exhausted; but then again, I have a relentless schedule that involves long hours in two separate areas and two very active munchkins that currently need me in every respect. But, I am hanging on friends- and always ensuring I pause to realize how lucky we are to be entrusted with another little life to look after.
As to what I’ve been craving… that’s probably one of the top three questions I am getting right now! I am craving lots of carbs and healthy eats like: spelt or brown rice pasta, roasted sweet potatoes, beans and rice, guacamole, chickpea salads, quinoa soups and curries, vegetarian chilli, and of course- churros and pizza! The latter I cannot indulge in; as sugar triggers some serious inflammation for me and I’m trying really hard to contain it and continue to stay entirely med-free. I wanna give this baby the best possible start. But I’ve been making lots of healthy pizza at home and also going to places that serve a spelt or gluten-free crust.
As to pasta- as soon as the pregnancy cravings hit: I’ve got so many healthy pasta recipes to pick from and this Herby Yogurt Pasta Salad is something I came up with last month and have been eating it on repeat ever since! It’s honestly THAT good. And easy to make. Totally my kinda deal. So many of you saw the Instagram post and asked me for a complete set of instructions so that you can make it yourselves. I love it when my readers get excited about a recipe, and here it is- now officially on ze’ blog!
Herb and Garlic Yogurt Pasta Salad
Ingredients
- 1 bag of gluten-free fusilli or penne
- 1 + 1/2 cups of plain, thick Greek-style yogurt
- Juice of 1/2 large lemon or 1 small lemon
- 2 cloves of garlic, finely minced
- 1 tablespoon finely chopped dill
- 1-2 tablespoons of good quality extra virgin olive oil
- 1/4 tsp sea salt 🧂and ground pepper, or more to taste
- 1/4 cup of grated parmesan or pecorino cheese (optional)
- handful of black olives
- handful of sliced cucumber or zucchini
- handful of red and green pepper slices
- handful of cubed or crumbled feta (optional)
Instructions
- Follow the cooking instructions on the pasta bag. I always “season” the water I boil my pasta in with a bit of extra virgin olive oil and a pinch of sea salt. The extra virgin olive oil prevents the pasta from sticking/clumpling together, too. After draining the pasta and transferring to a bowl, I drizzle some EVOO again to add moisture and enhance the texture.
- In a medium pot, warm up the olive oil and add all the chopped veggies: peppers, zucchini and cucumber. Stir often until they’ve softened. Set aside and mix/integrate with the cooked pasta. You can also skip this step and instead use raw, crunchy veggies. Totally up to you!
- For the dressing, mix everything together ( dill, extra virgin olive oil, garlic, lemon, yogurt, sea salt, pepper and cheese) and pour over the cooked pasta and vegetables after they have cooled down.
- You can enjoy this a bit warm, but I prefer to chill everything for 1-2 hours before serving. This stays well in the fridge in a sealed glass tup for up to 3 days. I always make some extra dressing for the next day and if the pasta is looking a bit dry; I add 1-2 tablespoons.
- This recipe makes about ~1.5 cups which is enough for 4-6 servings. Feel free to add your favorite protein; this goes great with grilled chicken or garlic shrimp!
- Enjoy!
By: Aleyda| The Dish On Healthy
