My roommate and I threw together a quick batch of pasta salad earlier this week and it ended up working far better than expected. The two of us cook well together – our tastes are similar enough that we often have the same general idea but different enough to keep things exciting. It’s the best kind of partnership. After four years of living together, we also know each other’s likes and dislikes well enough that planning out meals is easy.
I love the rhythm of cooking with someone you know well. There is a sense of trust and ease that forms over countless hours spent in the kitchen together. It’s incredible how much faster, and more fun, even the most complicated recipes become with an extra set of hands, a good playlist, and someone to laugh with.
Speaking of playlists, my roommate sent me this one, which is the soundtrack from a surfing documentary. I’ve been playing it on repeat over the past few days. It’s definitely better music for studying than cooking, which is perfect since studying has been taking up most of my time lately. It’s been a blessing to be able to come home and grab a bowl of pasta salad from the fridge on my busier days.
Mediterranean Pasta and Kale Salad
Too simple to really be a recipe, just cook the pasta and toss everything together. Quantities given are ballparks – tweak to taste. Would be great with garbanzo beans for added protein. My roommate likes to dress the salad right before it is served so she keeps the leftover salad and dressing separate.
Time: 15 minutes
Yield: 8 servings
- 1 lb whole wheat pasta (we used rotini)
- 8 small tomatoes, diced
- 1 bunch kale, torn
- 3/4 cup kalamata olives, sliced
- 1 cup feta, crumbled or in small cubes
- basic vinaigrette, or any other dressing