I just got back from Houston, Texas where I had some great BBQ and Tex-Mex. But when I returned to D.C., it was hot and I felt weighed down by the growing humidity. In an effort to escape all these feelings I made a trio of salads for dinner! This is just one of the refreshing salads that landed on the table. It is super easy to make and totally versatile. I don’t even know how to write the exact measurements because it was all on a whim. Maybe I’ll write the measurements like they did in 19th century cookbooks where they described a recipe by a look, feel, handful and so forth. Have fun and happy summer!
One Year Ago: Chocolate Kahlua Cupcakes
Two Years Ago: French Toast with Cherry-Blueberry Compote | Banana Espresso Muffins
Three Years Ago: Banana Chocolate Chip Nut Muffins | Buttermilk Baked Chicken, Cumin Coleslaw and Cottage Cheese Pasta
Source: Lizzie C.
1/2 box orecchiette or farfelle pasta
about 12 kalamata olives, cut in half
1/4-1/3 cup roasted red peppers
3 carrots, shaved
1/2 cucumber, chopped
1-15 oz. can artichoke hearts, drained, use all but two
1/4 cup, or to taste, of zesty italian dressing
1. Cook pasta, drain and let cool
2. While pasta is cooking combine all other ingredients, except the italian dressing in a small bowl. Check to make sure they’re in proportion to each other
3. Transfer cooked pasta to serving bowl. Add veggies and mix. If you think it needs more veggies, add them!
4. Pour dressing over pasta mixture and stir. Taste and add more as necessary. Refrigerate for a few hours before serving.