Mediterranean Pasta (Vegetarian)

Sunday was cold and nasty with rain on and off most of the day. It stopped raining long enough for me to cook angel hair pasta on the side burner of the grill. By the time we were eating dinner it was raining again! Doing without the normal kitchen amenities stimulates the creative juices.

Mediterranean Pasta

I decided to make a vegetable based pasta dish that was a bit different. Instead of a heavier sauce I tossed the hot angel hair pasta with a Mediterranean salad dressing containing kalamata olives, feta cheese, sundried tomatoes and herbs. Then I topped the pasta with steamed broccoli, fresh red onions, cherry tomatoes and jumbo stuffed olive slices. The olives are the kind bought in the deli section not in jars. The cherry tomatoes are from one of my tomato plants grown in a container. This plant is producing tomatoes faster than we can use them which highlights what I've been saying all along. A lot of produce can be grown in a small space and even in containers.

Mediterranean Pasta

1 454 g (1 lb) package angel hair pasta
1 tbsp olive oil
salt

½ c small broccoli flowerettes, cooked
½ c cherry tomatoes, halved
¼ c red onions, chopped
8 stuffed jumbo olives, sliced
½ c Mediterranean salad dressing with sundried tomatoes

Fill a large sauce pot half full with water. Add olive oil and a good sprinkling of salt. Bring to a boil. Stir in the angel hair pasta. Boil about 5 minutes or until al dente. Drain. Toss the hot pasta with the salad dressing. Plate. Top with vegetables.