Growing up, my mom had one “recipe” that always made me and my sister eat our vegetables. It was a really simple pasta salad that she made to use up bits and pieces of vegetables left in the refrigerator. Even though it had plenty of vegetables, it also had lots of noodles, cheese, and Italian dressing – so the health benefits probably evened out once the other ingredients were added in. Carrots, broccoli, cucumbers, and tomatoes were the staples of moms’ salad. The inspiration for my pasta salad was Mediterranean flavors and ingredients. It’s lighter in calories without missing out on the great taste.