Sunday, July 27, 2014

Summer Pasta Salad

This is a recipe that came not from entertaining others, but more in trying to find something different for lunches during the work week.  Believe it or not, I actually take frozen meals for lunch.  They are just easy, but I'm not really a fan of them.  My typical other options would be leftovers of last nights meal (but that doesn't happen too often because we typically finish what we make) or a peanut butter and jelly.

I admit all of that probably sounds weird with all of the things I love to cook from the fancy foods and love to experiment, but there are times when I have to not think about food and just do easy for the weekday lunch.  Well, I was getting tired of the same old, same old lunch options and decided to make myself a fun pasta salad that would last me the week, be filling enough for the days and feel fresh and new - so, this salad was born.
A combination of recipes and not really true measurements is what makes a good pasta salad.  It is truly to your taste buds and how the flavors fit for you.  Start with the guesstimates (guessing measurements) below and go add more of the different things till you hit your perfect bite.  Happy summer.

Summer Pasta Salad

Ingredients:


  • 1 lb ring pasta, cooked per instruction
  • 1 cucumber, peeled, seeded and diced into small pieces
  • 1 red pepper, small dice
  • 1/2 can black olives, sliced into rings
  • 1 can garbanzo beans, drained and rinsed
  • 1/2 cup mayonaise
  • 3 Tbls white wine vinegar
  • 1 tsp fresh chopped fresh dill
  • garlic powder
  • onion powder
  • salt & pepper

Preparation:
  • Cook the pasta to package instructions.  While pasta is cooking, chop your vegetables and drain the beans. 
  • Combine the mayo, vinegar, dill, garlic & onion powders and salt and pepper in a separate bowl and whisk together.  Don't be shy - taste the sauce to make sure it is flavored to your liking. 
  • When the pasta is cooked, drain and let cool before adding to the rest of the ingredients.
  • Combine the veggies, beans, olives, pasta and sauce in a bowl and stir to coat.  Store in the fridge for 1-2 hours before serving to let the flavors work together.  

Happy Boiling!!!

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