Hiatus is Over & Pasta Salad!

My hiatus is over! After a leg injury set back my marathon goal (I fell out of a tree and also trained a little too hard, too fast), I have returned to running, and blogging! I did not make it to the finish line of last year’s Philadelphia Marathon, but this year’s race season is just about to begin. Next up: Philadephia Rock N Roll 1/2 Marathon!


Pasta is a staple in my Italian family's diet, and it fuels my runs. Here is a lightened up pasta salad recipe. It's refreshing  post-run meal during the summer months.

WHAT YOU NEED & WHAT TO DO:

• 1 red onion

• 1 green pepper

• 1 yellow pepper

• 1 package of cherry tomatoes

• 1/3 box of mini bowties

• handful of fresh basil leaves

• 1 part balsamic vinegar : 3 parts extra virgin olive oil

• 2 tsp of Trader Joe’s dijon mustard

• pinch of salt

DRESSING:

Cook pasta on a stove top and allow pasta to cool. While the pasta is cooling, dice onions and peppers in a large bowl. Halve the cherry tomatoes and chop basil then add them to the mix. In a small bowl, whisk oil, vinegar salt and mustard with a fork.  Combine cooled pasta with vegetables. Pour dressing over pasta, toss, and serve.

OPTION: instead of mixing the basil into your salad, chop basil with a food processor and whisk into the salad dressing.