Greek Pasta Salad

For the salad:
1-1.5 cup uncooked short whole wheat pasta (rotini, penne, etc.)
1 pint cherry tomatoes, halved if large
1 cucumber, peeled and cubed
1 bell pepper (not green), chopped
1/2 red onion, sliced thin
1 can chickpeas, rinsed and drained (optional)
1 jar kalamata olives, drained
1/2 cup crumbled feta

For the dressing:
1/4 cup extra virgin olive oil
2 Tbsp red wine vinegar
1 lemon, juiced
2 cloves garlic, smashed and minced
1 tsp dried oregano
3 pinches salt
black pepper to taste
honey to taste

Oregano chicken (optional):
1 lemon, juiced
2 Tbsp extra virgin olive oil
1 tsp dried oregano
couple pinches of salt
black pepper to taste
4 chicken breasts (about 1.5 lbs)

Cook the pasta al dente per package directions, drain, rinse thoroughly in cold water to cool. Add all salad ingredients to a large bowl. In a jar or bowl, shake or whisk together all dressing ingredients. Add dressing to the salad and toss well. Serve at room temperature. Leftovers keep for a few days.

Optional chicken: Mix marinade ingredients together. Place marinade with chicken in a shallow dish and let sit in the fridge for up to 4 hours. Grill (or bake) and slice or cube. Chill and add to salad.

Serves 8-10 as a side, or 4-6 as a main dish.

Notes: Dressing and salad can be made up to two days ahead. Store separately in fridge. Let dressing sit on the counter to liquify for half an hour. Mix dressing into salad about half an hour before serving and let sit at room temp.

Pasta can be omitted to make this gluten-free, or gluten-free pasta can be substituted. Romaine can be added if desired.

{Recipe adapted from Food Network}

Creamy Avocado Pasta

6 ounces whole wheat pasta
1 large ripe Avocado, roughly chopped
1 tablespoon fresh lime juice
1 clove garlic, minced
1/4 cup chopped fresh cilantro
1/2 teaspoon kosher salt, or to taste
Freshly ground black pepper, to taste
2 Mango Jalapeno chicken sausages (or any flavor - this is just my personal favorite)
1 red pepper, diced

1. Bring water to a boil in a medium sized pot. Salt the water and add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.

2. Either grill, microwave, or bake chicken sausages according to package directions. Once cooked through, slice sausages into 1/4" thick slices.

3. While sausages and pasta are cooking, make the sauce by placing the avocado, garlic, lime juice, cilantro, salt and pepper into a food processor or blender. Process until smooth and creamy.

3. When pasta is done cooking, drain and place pasta into a large bowl. Add the sauce to the pasta and toss until pasta is well coated. Season with additional salt and pepper, if desired. Top with cooked sliced chicken sausage and diced red pepper. Serve immediately.

Note: This pasta dish is best eaten the day it is made.

Time: 15 minutes. Serves 2. Can easily be multiplied to serve many. Such a quick and easy dinner!

{Adapted from Two Peas & Their Pod}