As I am still trying to adjust to these 12 hour days (but thankfully only 4 day weeks), I am forced to be much more mindful of the length of time it takes me to prepare dinners in the evening (which, if I want to eat before 9 PM, needs to be 10 minutes or less). I also must make sure I have enough leftovers for lunches the next day. I’m not going to stop eating healthy just because I have no time to myself 4 days a week! I am determined to become the batch-cooking queen. I’m pretty sure I am on my way there with a super easy recipe like this. I’m actually preparing enough for dinner tomorrow and lunch Tuesday (already have plenty of leftover Southern Fried Corn Fritters that I made last night for tomorrow’s lunch). I’ve seriously missed spending time in my kitchen; I’ve been out of town every weekend in August. Finally time to settle down and do some cooking!

This recipe is super fast to make, can even be made with gluten-free pasta or probably even served over spaghetti squash if you don’t want to have pasta. I can just imagine how flavorful it will be come Tuesday when all the herbs have marinated into the noodles!

2 oz angel hair wheat pasta (or GF pasta) cooked as per package directions; rinsed, drained and set aside to cool
2/3 cup diced tomato
2 tbsp finely chopped fresh oregano
2 tbsp finely chopped fresh basil
1 tsp minced garlic
3 tbsp finely chopped sweet onion
1 tbsp extra light tasting olive oil
1 tsp lemon juice
1 tsp balsamic vinegar
Salt and black pepper to taste

Mix cooked pasta with all ingredients together well and serve immediately or if you actually have time on your hands, let it chill in the fridge for a while then serve. Or, batch cook it like I am and eat on it for a couple of days!