Penne & Veggie Salad

Are you like me who finds it hard to choose vegetables over other food? I actually enjoy eating vegetables once I get through the first bite but it’s the putting it on your plate that’s the problem for me. Thus, I cheat myself by mixing my veggies into seemingly more mainstream food.

Here’s a recipe that I came up with by scourging through our vegetable chiller and salvaging produce. The inspiration for the dish is the Greek and the Mediterranean salad.


400g cooked Penne

150g ripe grape tomatoes, halved

1 large white onion, strips or diced

1 cucumber, diced

1 green bell pepper, strips

1 tsp ground oregano

1 tsp dried basil

1 1/2 tbsp olive oil

1 handful fresh dill

1 handful parsley

1/2 lemon, juiced

100g feta cheese, crumbled

salt & pepper to taste

Get a big bowl and combine all ingredients. To ensure flavors are consistent, toss well after adding one ingredient. Add additional veggies or add/lessen portions based on what you like or not. Serve hot or cold.


Healthy but goes down easy! 🙂

My Penne fascination

Because of watching a lot of Food Network and Lifestyle Channel, Hubby and me are finding ourselves experimenting a lot in the kitchen lately.

Tonight’s inspiration: Cooking Light’s Bacon Mac

I used Penne Pasta, skipped the hot sauce, replaced green onion with one whole white onion, cut down the Cheddar cheese to 3/4 cup and added 1/2 cup of Monterey jack cheese and 3/4 cup of Romano cheese. Also, to make the sauce more flavorful, I used the same pan where I cooked the bacon for the milk and flour over medium heat step. It’s the first time I used the turbo broiler and I didn’t have any baking pans so I used spare lyaneras. Don’t forget to take it out of the broiler after the set time or do it a few minutes shorter and leave it in, the cheese on top ended up a bit too burnt with the second batch.

239 240As evidenced by the half-empty container, I absolutely enjoyed the dish. Cheesy, salty, flavorful!