MJ Monday-Meals: Pasta Salad


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.