Monday, May 9, 2016

Kitchen sink pasta salad

I love sweets and creamy, full fat food, don't get me wrong. I want caramel rolls and creme brûlée on the table just as much as the next girl. But in my family I'm also usually the one pushing to have at least one healthy dish on the table. Bonus points if it's a vegetable! 

So when grilling out for Mother's Day meant brats and potato salad and my mom's signature dish, beans Janeen, I ipted for add a pasta salad loaded with veggies to the table. 

My style of cooking involves a process that goes something like this: What do I have in the fridge? What do I have in the pantry? Okay let's make something out of that. Here's what I ended up with:

Kitchen Sink Pasta Salad
1 pound pasta, cooked and rinsed
5 carrots, shredded
1 medium zucchini, shredded
1 red onion, diced
1 yellow pepper, diced
Handful of green olives, chopped
1 can black beans, drained and rinsed
20-30 pepperoni slices, chopped
1 bottle ceaser vinaigrette

Plop it all in a bowl and let sit for at least 30 minutes. Serve and enjoy!

Easy peasy, healthy and very yummy! 

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