Pasta has always been my “fallback” ingredient. It’s budget friendly, filling, and shelf-stable. What with COVID-19 reshaping our lives, I’ve been more and more dependent on pasta. Every couple of weeks, I’ve been making a pasta salad. I think I’ve made more so far this year than I have in the previous two years. It’s a good way to get vegetables into the diet, too. It goes well as a side for many things.
Here’s my recipe:
- 1 box of rainbow rotini, cooked al dente
- matchstick carrots
- a cup or so of green peas (frozen, microwaved for a bit to thaw)
- roasted red peppers
- a can of artichoke hearts, cut into eighths
- a can of sliced black olives
- a yellow bell pepper, cut into small dice
- a slice or two of red onion, cut into pea-sized chunks
I throw everything into the bowl while the pasta is cooking.
For dressing I use Good Seasons Garlic & Herb made with canola oil and red wine vinegar. I toss it all together (including the pasta). Then I add dry basil leaves, dry parsley, and garlic powder to taste.