This week is cram week.
Not cram for finals but cram for life. Getting a bunch of work in, running a million errands, packing, and getting my utilities ready. 7 days of stress. Then, a new apartment.
I am so.super.pumped about this new apartment. Despite some craft failures, I have high hopes that it will be Pinterest-inspired and totally adorable.
I know it’s cram week and there’s a million things to do (I’m sure you’re busy, too – whether it’s getting ready to start or go back to college, or starting to think about getting the kids ready for school, or just cramming in the last bit of summer), but we all need a light but hearty meal.
Insert: cannellini bean pasta salad.
Cannellini Bean Pasta Salad
Adapted from Cinnamon Spice and Everything Nice
1 c pasta
1 c cannellini beans, drained and rinsed
1/2 bell pepper, chopped
1 cucumber, thinly sliced
2 tbsp capers
1 tbsp fresh basil, julienned
2 tbsp feta, crumbled
2 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp dijon mustard
1. Cook pasta according to directions.
2. Combine pasta, beans, pepper, cucumbers, capers, feta and basil in a bowl.
3. In a small bowl, whisk together olive oil, vinegar and mustard. Drizzle over pasta.
4. Serve cold.