Today's recipe was a bit of a flop, but it was also a lesson in improvisation. I just got the latest edition of Clean Eating Magazine, and the recipe for Olive & Sun-Dried Tomato Spread caught my eye. It seemed simple enough so I decided to make it on the weekend.
Olive & Sun-Dried Tomato Spread (adapted slightly by me)
6 sun-dried tomatoes, chopped (the original recipe specifies "not packed in oil" but that's all I had. If you have the dried ones, just soak them in some boiling water for 5 minutes, drain, chop)
6 oz low fat Greek-style yogurt
4 oz low fat cream cheese
3 tbsp black olives, seeded & chopped (I used Kalamata)
1/2 tsp dried oregano
ground black pepper, to taste
1 clove garlic, grated
Whiz the yogurt & cream cheese in blender until smooth. Mix in everything else by hand. Season to taste.
Seems simple enough, right? But, my spread was really runny and, though it tasted really great, it simply wasn't spreadable or even dip-able. Even after chilling overnight, the spread didn't tighten up at all. I used 3.5%MF yogurt, and I think it was a little runny for some reason. I can't explain the consistency any other way.
So, I had to do something with this. The note at the end of the recipe recommended all kinds of ideas for the spread, and so I thought I would turn this into a nice pasta salad.
Pasta Salad with Olive & Sun-Dried Tomato Dressing
1 recipe Olive & Sun-Dried Tomato Spread
2 cups penne or other short pasta, cooked & drained
3 cups chopped veggies of your choice (I used red pepper, cauliflower, green onion, and diced zucchini)
Rinse the pasta off under cold water after you've cooked it. Add it to the veggies in a large bowl. Add the dressing. Combine. Enjoy.
Well, there you go: proverbial lemons into proverbial lemonade!