So it’s been like a gazillion degrees around here for the past few days. Now, I know that I’m from the south, and all of you VA readers are probably laughing at my weak sauce, west coast, can’t handle the heat, wimpiness, but y’all have AC so you can shut it. For the past few days, it’s been around 90 degrees. IN OUR HOUSE. Right. So I decided I would no longer cook. Too hot, too much stuff, and again, too hot. But…then I got hungry. And so did Tom. So it seemed that I needed to provide food for us after all, since we’re trying to be healthier, and really, eating cheese balls out of the can does NOT count as a meal. Or so I’m told.
So I made pasta salad. The only cooking involved was the 8minutes it took to boil the pasta. Sweet. I adaped this recipe from the Tasty Kitchen by adding a carrot form our garden and an extra green pepper, and also left out the tomatoes…cause I dont’ like them. It resulted in a wonderful, cool meal we could eat on our porch. Win. Plus, look how pretty!
Recipe (please disregard the fact that there is a zucchini in the ingredients photo, I didn’t end up using it):
1 box Acini di Pepe pasta, cooked and cooled
1 green pepper, chopped
1 orange pepper, chopped
1/2 red onion, diced
1 carrot, chopped
about a 1/4 cup of mixed olive oil and balsamic vinegar – (to this I also added about 1/2 tsp of oregano, garlic powder and a pinch of black pepper)
Mix it all together and allow to cool in the fridge for about an hour.
Add grated parmesan to the top if you like that kind of thing. I know I do.