Friday, April 22, 2016

Springtime Pasta Salad

I love pasta salad.... It's a regular summertime side and perfect with anything on the grill. I'll add anything and everything to it and create different versions, or add whatever needs to be used up from the fridge. The past couple of months we have been loving this Springtime Pasta Salad. This weekend I am going to add grilled chicken to it and make it a meal instead of a side.



First I cut up all of my veggies while I boil my noodles.

 
 
Hi Spring - I just love you....
 



Next I whisk up my "dressing." I use this dressing in salads all the time - it's delicious. And I am a ranch loving girl - so that's big for me.


Too dark of a photo... but I was loving all the birds at my feeder the afternoon I was making this dish. My spot at my kitchen table is my favorite spot in the whole house. I would love to tell you that I sit in those big chairs and drink my morning coffee while watching the birds... but reality is I sip my coffee in the living room watching t.v and folding laundry. #reallife :)



Sauté vegetables in the skillet over medium heat just enough to get warm... You don't want to over cook these vegetables because then they will lose their beautiful color...and turn to mush.





Add the spinach and tomatoes towards the end....





Remove the vegetables and add the pasta. Notice the veggies are cooked down but they still have their great color...





Add the vegetables back to the pasta and all dressing.....



I failed to get one of those beautiful pictures of the food in a bowl with the tulips and green grass right out the window. #reallife again hit... we were hungry and dug right in.

Grocery List:

2 cups asparagus
2 tbsp. fresh basil
2 cups broccoli florets
1 cup cherry tomatoes
4 cloves of garlic
1 onion
1 cup of peas, frozen
1 cup spinach
1 sweet pepper
1 pound pasta
3 tbsp. Olive Oil
Parmesan cheese, shredded
1/4 cup lemon juice and some lemon zest

Recipe:

1. Cook pasta according to the package instructions, reserving 1/2 cup of the pasta cooking water
2. In a large skillet over medium-high heat, saute broccoli, asparagus, pepper, onion and garlic in olive oil just until veggies are tender (about 7-10 minutes). Stir in spinach, peas and cherry tomatoes and cook an additional 5 minutes.
3. Remove cooked veggies from heat and stir in cooked pasta, 1/2 cup reserved pasta cooking water, lemon juice and basil. Season with salt and pepper to taste and top pasta primavera with grated Parmesan cheese. Serve Warm.

Happy Friday. I hope you all have a great weekend.
                                                                                                      

3 comments:

  1. This looks great! I have issues with over cooking things! I love your reminders about not over cooking the veggies!! 😀

    ReplyDelete
  2. Looks great Kirby! I think I might try it out with Terry's fantastic BBQ chicken on the grill tonight!-Kim

    ReplyDelete

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