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!