Pasta Salad
This is a favorite at my house, and they look for leftovers the next day.Note: you can use any veggies, meats or cheeses you like to tailor this for your family.
Get a large pot of water boiling while you chop the veggies.
I chop equal amounts of carrots, broccoli and cauliflower in small pieces.
(think too small to be picked out easily and too small to overpower a spoonful.)
You could add any veggies, thawed peas, halved cherry/grape tomatoes, leftover cooked chilled asparagus, chopped sweet peppers. Whatever you family likes.
All together you should have about three cups of vegetables.
Place in a large bowl.
Next chop about 5 stalks of green onions and add it to the other veggies.
Some time in here your water should be boiling. Add about 12 oz of your favorite pasta and cook according to package directions. We like small shell and bowtie pasta the best but corkscrew in any of it's varieties works great as does penne.... really, whatever you have on hand works (maybe not spaghetti but who knows).
Time to chop some meat - this is a great use for leftovers, chicken (grilled is especially good), beef, ham... the thicker sliced lunch meat works fine too. Cottage cheese is also really good.
Chop some cheese, string cheese is a favorite but you could do Colby jack, Parmesan, feta, shredded cheese (you get the picture).
I always keep the meat and cheese separate and allow people to add their own - or not. The salad as a whole keeps better this way.
When your pasta is done, drain it and then put ice cubes in the bottom of the pan. Mix the ice cubes, hot pasta and some cold water in the pan and allow to sit for a few minutes as you get everything together. Stir the pasta occasionally to cool evenly.
Drain the pasta again making sure the ice cubes are melted or removed and mix pasta with veggies. (There should be roughly equal amounts of each).
Serve with the cheese and meats as well as a variety of salad dressings on the side.
Serves 4-6.
I chop equal amounts of carrots, broccoli and cauliflower in small pieces.
(think too small to be picked out easily and too small to overpower a spoonful.)
You could add any veggies, thawed peas, halved cherry/grape tomatoes, leftover cooked chilled asparagus, chopped sweet peppers. Whatever you family likes.
All together you should have about three cups of vegetables.
Place in a large bowl.
Next chop about 5 stalks of green onions and add it to the other veggies.
Some time in here your water should be boiling. Add about 12 oz of your favorite pasta and cook according to package directions. We like small shell and bowtie pasta the best but corkscrew in any of it's varieties works great as does penne.... really, whatever you have on hand works (maybe not spaghetti but who knows).
Time to chop some meat - this is a great use for leftovers, chicken (grilled is especially good), beef, ham... the thicker sliced lunch meat works fine too. Cottage cheese is also really good.
Chop some cheese, string cheese is a favorite but you could do Colby jack, Parmesan, feta, shredded cheese (you get the picture).
I always keep the meat and cheese separate and allow people to add their own - or not. The salad as a whole keeps better this way.
When your pasta is done, drain it and then put ice cubes in the bottom of the pan. Mix the ice cubes, hot pasta and some cold water in the pan and allow to sit for a few minutes as you get everything together. Stir the pasta occasionally to cool evenly.
Drain the pasta again making sure the ice cubes are melted or removed and mix pasta with veggies. (There should be roughly equal amounts of each).
Serve with the cheese and meats as well as a variety of salad dressings on the side.
Serves 4-6.
Pasta salad is the best!
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