I haven’t posted in a while. I have made some good food, but it either wasn’t photogenic or even photographed at all. I made a bland carrot-leek-apple soup not worth discussing. I am working on perfecting a no-mayo summer slaw recipe, so no use talking about it in the meantime. And I haven’t been cooking terribly much. But it is time to resume!
While putting away groceries this evening, I realized that I have a lot of canned goods in my cupboard. I’ll be moving in about two months, the last three weeks of which I will be traveling. So, I made an inventory list and vowed to plow through as much of it as I can. It’s inevitable that things in your cupboard are things you’ve already had too long, so it’s good motivation to finally eat up!
The majority of the food falls into the following categories: pasta/rice, canned tomato stuff, and roasted peppers. I don’t really eat much pasta anymore, which is why I end up with random half full boxes and bags of different shapes that never get eaten. So, the month of June is going to be a little starchier than usual for me.
Well, it’s hot, and I’m going to be working throughout this holiday weekend, so I needed something to last a few days. This pasta salad is so good, I may have to make more for a Memorial Day picnic.
Summer Pasta Salad
Boil some water, salt it. Throw in enough small pasta to make ~4 cups finished product. (For mine, I mixed two different tri-color shapes, killed two birds with one stone!)
While that is cooking, chop up whatever vegetables you have around. I used 1 orange bell pepper and 2 zucchini. I opted against blanching the zucchini, figuring marination would cut a bit of the bitterness, as well as any initial heat from the pasta (I was right!). I also threw in 1 jar artichoke hearts and Sevilla olives.
If you’ve got some vinaigrette in your fridge, go ahead and use that for your sauce/marinade. But, I had used all mine up for some grilled chicken and made a simple sauce of: 4T olive oil, 3T balsamic vinegar (any vinegar you favor would be fine), lemon pepper, and of course salt. Throwing in herbs would work, whatever!
Drain your pasta. Mix everything together. If you are an asiago addict like me, shred some in. Chill for about an hour before serving. Delicious with a glass of rose!