Therefore, on Monday, I made a favorite pasta salad dish that I learned how to make from my mother-in-law! I could live on it ALL summer. Add grilled chicken, and you are in for a treat!
Adapted from my M.I.L., Pattie P. :)
[This recipe makes a generous portion--because I could eat it for days on end...but it actually doesn't last very long at my house]
2 boxes tri colored pasta
1 Good seasons Italian dressing pack, prepared
1 seedless cucumber
1 carton grape tomatoes, halved
2 carrots, chopped
1-2 heads broccoli tops, chopped
1-2 stalks celery, chopped
Freshly grated Parmesan cheese
[grilled chicken--I use Weber's Garlic & Herb rub for seasoning]
Prepare pasta according to package. Prepare Italian dressing according to package. Refrigerate. Meanwhile, chop up all veggies to desired size and amounts. Place in a separate bowl until the pasta has cooled in the fridge..place the veggie bowl in fridge too, to keep cool when finished chopping. When all is cold, mix veggies and dressing into the pasta. Mix thoroughly, stirring so everything evenly distributes. Top with freshly grated Parmesan cheese (1/2-1 cup).
Best served cold & with extra cheese drizzled on top of each serving portion. Use chicken, if desired. Good it warm or cold!
...And I didn't let that craving for fresh fruit pass me by...
My friend Jenn introduced me to this pineapple gadget. What a device. I can't believe I never had one.
"Weather is a great metaphor for life - sometimes it's good, sometimes it's bad, and there's nothing much you can do about it but carry an umbrella."