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.