Greek pasta salad.

Mark it down - this is officially the first real meal I cooked in our updated kitchen. Sure, I had to wash the dishes in the bathroom sink but hey, sometimes you just have to make it work. This recipe was inspired by an abundance of dill while inspired a big batch of tzatziki. 

Ingredients: 

• 8 oz. pasta (I used Banza Wheels)
• 1 bag of Beyond Meat Grilled Strips
• 2 cups of greens
• 1 tomato, diced
• 1/2 cucumber, peeled and diced 
• 1/3 cup red onion, diced 
• 1/3 cup halloumi, diced 
• 1 cup of tzatziki (quick DIY down below)
• olive oil
• salt and pepper

Steps: 

1. Cook the pasta according to the directions on the box. Drain and toss with a tablespoon or two of olive oil. Set aside to cool. 
2. In the meantime, prepare the Beyond Meat strips on the stove. Lay out on paper towels until cool to touch. Cut into bite-sized pieces. 
3. Mix pasta, strips, veggies and cheese together in a large bowl until evenly combined. 
4. Fold in tzatziki until the sauce coats the other ingredients. Add salt and pepper to taste and serve. 

Serves 4 entree-sized portions or 6-8 as a side dish. Will keep in the fridge for 2-3 days. 

Quickie Tzatziki

This is not meant to be a traditional take on tzatziki - just a quick dip. 

Ingredients:

• 2 cups, thick, plain yogurt (I used Siggi's 0%) 
• 3-4 cloves garlic, diced
• 1 cucumber, diced 
• 1/2 cup dill, chopped 
• 1 tablespoon lemon juice 
• salt and pepper, to taste 

Steps:

1. Combine ingredients in one bowl until thoroughly combined. 
2. Refrigerate overnight if possible. Minimum of 4 hours. 

This is a good one to make in the morning so you can toss it in the pasta salad for dinner. Enjoy!