June, here so soon? Breezy, beautiful month of June, she’s here before you know it, but gone in the blink of an eye. Inviting us back outside with a radiant warmth, now is the time get that free Vitamin D and soak in the sun. Naturally, dining alfresco is my favorite opportunity to do so, with a homemade meal at the ready whenever weather permits.
Eating outside demands a bit more preparation than cobbling together a meal on the fly at home. That’s why I’m turning to Popit! once more to plan ahead. Stocking the fridge at quiet times means I can just enjoy when I get a break in the action, or perhaps a break in the clouds on a rainy day. These accommodating containers actually make food last longer because they’re 100% airtight, so you’ll never have to worry about spoilage or food waste if sudden storms derail your excursion.
What to put in these efficient boxes, you ask? This month, it’s all Greek to me.
The love of pasta transcends all cultural boundaries and knows no seasonal limitations. As the weather warms and cravings skew lighter, this infinitely adaptable noodle is flexible enough to follow suit. Pasta salad is a summertime picnic staple, gleaming in all the colors of the rainbow with any number of fresh vegetables tumbling over twists or tubes, nestled in shells or toppling out of trumpets. The best salads have a distinct theme to unite these otherwise disparate additions, and an eye for presentation certainly doesn’t hurt.
Greek salad lends itself beautifully to a pasta-based adaptation, ripe with briny olives, gem-like cherry tomatoes, tender artichoke hearts, and crisp cucumbers. Glistening with a light coat of red wine vinaigrette, the whole melange is gently kissed by the invigorating breath of fresh herbs.
Laid out in neat rows like a fancy composed salad, it takes on an air of greater prominence, turning the everyday outing into a special occasion. Of course, feel free to toss everything together for simplicity’s sake. It will taste every bit as good, even if it gets jostled around in your bag while in transit. If closed properly, Popit! guarantees there won’t be any spills whatsoever. You could even take soup or gravy anywhere wanderlust beckons. You certainly don’t have to worry about oil stains from leaky seals, so go ahead, throw caution to the wind and take it outside!
If there’s a chill in the air, don’t despair. This meal is just as delicious heated. You don’t even need to take it out of the container. Popit! can be used in the microwave; simply remove the lid to avoid a vacuum from being formed, stir well, and dig in.
Getting hungry, or just getting tired of being stuck indoors? Grab a Greek pasta box and get out there. Lunch is ready whenever you are.
Greek Pasta Salad
Greek salad lends itself beautifully to a pasta-based adaptation, ripe with briny olives, gem-like cherry tomatoes, tender artichoke hearts, and crisp cucumbers. Glistening with a light coat of red wine vinaigrette, the whole melange is gently kissed by the invigorating breath of fresh herbs.
Ingredients
- 8 Ounces Pasta, Cooked al Dente
- 1/3 Cup Sliced Olives
- 2 Tablespoons Shallot, Finely Diced
- 2 Tablespoons Olive Oil
- 2 Tablespoons Red Wine Vinegar
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Dried Thyme
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1/4 Teaspoon Salt
- 1 Cup Artichoke Hearts, Halved
- 1 (14-Ounce) Can Chickpeas, Drained
- 1 Cup Cherry Tomatoes, Halved
- 1 Cup Cucumber, Diced (Peeled and/or Seeded, if Desired)
- 1/4 Cup Toasted Pine Nuts
Instructions
- Begin by combining the cooked pasta with the sliced olives, shallot, olive oil, vinegar, oregano, thyme, red pepper, and salt. Stir thoroughly to distribute the ingredients evenly throughout the mixture. Divide equally between two 28-ounce square Popit! containers, spreading it out across the bottom in one even layer.
- Arrange stripes of the artichoke hearts, chickpeas, tomatoes, and cucumbers on top, arranging them as neatly as you desire. Alternately, you could simply mix them all up along with the pasta, and it would be just as delicious, too!
- Seal with the lids and store in the fridge.
- Divide the pine nuts in half and stash in two 3-ounce round Popit! containers. Keep chilled until ready to eat for optimal freshness.
- To serve, sprinkle pine nuts on top of the pasta and dig in!
Notes
- Finished pasta boxes will keep in the fridge for up to a week.
- Use chickpea, lentil, or rice-based pasta for a gluten-free option if needed.
- Double quantities to make four servings.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 652Total Fat: 31gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 0mgSodium: 494mgCarbohydrates: 78gFiber: 17gSugar: 10gProtein: 20g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
Great minds think alike! We just made a big batch of pasta salad yesterday with artichoke hearts too. So delicious and very portable with a little help from Popit. Take Care
This recipe looks perfect and so do Popit since taking lunch on office days is the best solution currently. Thanks!