This is our go-to summertime make-in-advance pasta salad recipe. It couldn't be easier to make, it's healthy, and the children like it! Like most of my favorite recipes, I don't really follow a recipe here, just a general guideline, and the salad is a little different every time we make it, depending on what sort of veggies we have in the fridge. Like today, for instance, we were out of celery, so there is none in the salad today, but when we serve it this evening we'll put it on a bed of romaine lettuce, so it will be even prettier on it's bright green bed.
The ingredients are, more or less:
8 oz of whole grain pasta, cooked to al dente, then rinsed with cool water and drained
1/4 cup mayonnaise or to taste
a couple spoonfuls sweet pickle relish
capers (totally optional, but we love capers)
finely chopped onion (we used red, but you could use any onion) to taste, for us about 1/2 cup
one or two stalks celery, chopped
1/2 cup or so of purple cabbage, shredded or chopped
one or two carrots, finely chopped or coarsely grated
sweet bell pepper, chopped
tomato, chopped
Toss all of this together, season with salt and pepper, cover and chill, or eat right away. We like to serve it on a bed of lettuce or baby greens of some sort. It keeps nicely in the fridge for about a day. This recipe serves four generously.
No comments:
Post a Comment