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January 30th 2008
archived under: Meatless, Pasta and Rice, Recipes, Salads, Sides

So it’s winter, and the produce at the grocery store is looking kind of sketchy…

But you’re dreaming of spring, and you want something light for dinner.

Enter the recipe for “Skip to Spring” Pasta Salad

Start with about 3 cups of tri-color rotini. Throw it into a pot of boiling salted water, and let it cook.

Meanwhile, get out three cans: a can of tomatoes (I love when people call them “tinned tomatoes”), a can of artichoke hearts (not marinated), and a can of black olives.

I cut up my olives and artichoke hearts, but you can leave them whole if you prefer. Drain everything and put it into a bowl.

Now, drizzle a couple of tablespoons of extra virgin olive oil over the ingredients. Then some garlic powder and basil or Italian seasonings. Sometimes I like balsamic vinegar too, but for this particular night, I left it out.

Now, your ingredients are melding flavors while your pasta finishes cooking. Drain the pasta and toss everything together.

It’s really good cold or hot (and topped with Parmesan cheese), and it’ll make you think Spring is already upon us.

Enjoy!





Caroline your sister (31 comments)

Oh you make me sooo hungry.




Freckled Pink (3 comments)

That looks DELICIOUS. And healthy to boot!




Brandi (5 comments)

I have got to stop checking my friends page when I am hungry ‘-P

Actually since I am going grocery shopping this afternoon I might get the stuff and make some to keep in my mini fridge because I feel like that would be the pants off of what I have been living off of (




ei! kumpel (2 comments)

yummy! this sound delicious! gonna write this down and try it!!






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