My crew’s become ravenous for fresh fruits and veggies now that we’ve finally glimpsed summer weather!
This pasta salad was a hit! I made it up as I went but the children requested that I write it down for repeat performances. Here’s my recipe of sorts:
Boil a goodly quantity of pasta sufficient to feed the crew (about the amount I do for a regular spaghetti meal). Cook it the way spaghetti noodles are usually cooked. (I think it’d be good with rotini or angel hair pasta as well.)
While it’s cooking dice and chop up a generous amount of tomatoes, fresh spinach, red onion and a garlic clove or two (chopping the garlic fine and everything else coarsely). I wanted the chopped veggie quantity to be at least equal in volume to the amount of pasta, so I guestimated and diced accordingly. Add some freshly chopped herbs as well: generous amounts of basil and parsley, lots of chives, and a pinch of rosemary and thyme.
Because our family’s metabolisms require protein with meals we added Polska Kielbasa. Grilled cubed chicken would work too, but the kielbasa sausage added great flavor. Bacon might be an option too.
Just before straining the pasta add a little olive oil–both for flavor and to keep the pasta from sticking to itself. Strain the pasta well, then mix together with the other ingredients. Drizzle on a small amount of balsamic vinegar and maybe a bit more olive oil, top with freshly shredded Parmesan cheese (not powdered Parmesan, that’s desecration) and serve.
Warning, delaying serving to try to photograph the food might result in a hungry, and sighing little boy drooling and inquiring when we’ll actually eat lunch.
And another warning: I’m not a food photographer. Food photography seems to be an art of it’s own. Delicious food easily looks appalling and hideous when shot by amateur photographers. I’m an amateur photographer, so scroll down at your own peril.