Remember how I said I was taking dinner back? Yeah…not so much. Yesterday we came home from church and I was getting ready to start dinner when I realized that the box of pasta I was planning to use was no longer in the pantry. I opened the refrigerator and saw a huge bowl of pasta salad, all ready to go for dinner. I felt so loved in that moment! I was home alone all day Saturday with the kids and again all day yesterday and I guess he just wanted to give me a break. I did take out some ground beef for tonight (though I haven’t decided what I’ll do with it yet) and am outlining a meal plan for the week in my head, so I’m definitely still working on getting back in the kitchen.
If you’re curious, here’s the pasta salad recipe:
- 1 lb box of pasta. Tri-color is great, but we used a box of piccolini we got free with coupons. Not as pretty, but just as tasty.
- 1 package of grape tomatoes, quartered
- 3-4 carrots, sliced in small pieces
- 1 cucumber, quartered and sliced
- 8 oz. shredded cheddar cheese
- 16 oz. bottle of Italian dressing
- chopped leftover chicken from the whole chicken we made Friday (about 1lb)
Dump all but the chicken into a large bowl and mix well. Refrigerate for 3-4 hours before eating. When dishing out servings, top with the cold chicken. It’s a super summer meal and best of all, I still have a lot of pasta salad left over to eat with lunches this week!
Kelly
August 9, 2010 at 2:41 pm
Yum! I love pasta salad. We do sort of the same except it’s seeded/chopped cucumbers, rinsed black beans, and whole kernel corn. We add the halved/quartered grape tomatoes and any meat as it’s being served since we don’t all like tomatoes and/or meat. Also we use fat free Italian so I can eat more of it.