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Unfortunate that my cooking photography is so lousy. Instead enjoy this stock photo of the Mediterranean.

I happened across a great healthy recipe hooked to a package of recently purchased egg noodles.  As I always do, however, I altered things here and there until it was something that matched my family’s tastes as well as the contents of my refrigerator at the time!  The end result was quite delicious.  If you make this one the day before serving, you’ll find it’s even better on the second day after the flavors have a chance to marry.

Mediterranean Noodle Salad

8 oz. egg noodles

1 onion, chopped

2 – 3 garlic cloves, chopped

6 Tbs. good olive oil

30 cherry tomatoes, halved or quartered

1/2 cup feta cheese, cubed

2 – 3 handfuls chopped fresh dandelion greens

20 black olives, chopped

2 Tbs. balsamic vinegar

1/2 – 1 Tbs. mustard (I used a stone ground one)

salt, pepper to taste

1 tsp. fresh oregano

Boil the noodles in salted water per package instructions.  Lightly saute the onions until just translucent. Prepare the dressing by mixing the vinegar and oil, along with the mustard, salt and pepper, and the oregano.  Blend the noodles with all ingredients, adding dressing last and gently stirring to coat.  Refrigerate before serving.