For a Balanced Meal, Try Mediterranean Udon Salad

While it may seem like an odd pairing of Japanese and Mediterranean ingredients, using udon noodles is what makes this salad so good. While pasta tends to get dry and starchy when chilled, udon is actually meant to be eaten cold. That means it maintains a slick glossy surface with a marvelously firm springy texture, making it perfect for cold salads.

Tossed with a roasted bell pepper and kalamata olive pesto and sprinkled with crisp cucumbers and savory feta cheese, this salad makes for a balanced meal that's filling without being heavy. With a confetti of colors and flavors that come together in your mouth, it's one of those dishes that's fun to eat until the last bite.

You can use jarred roasted red peppers, or check out my roasted red pepper post to make your own. I like using kalamata olives for their earthy mauve hue and great balance between salt and acidity, but you could also do this with other dark olives such as Niçoise.