I did it, y’all. The research paper is done, the presentations are done, the reviews are done. And now I have from now until August to
work, read, write, blog and enjoy the pleasant Florida summer.
You’ll have to excuse my lack of posts over the last week. It was a rough one.
But I’ll try to make up by posting some of the things we’ve been eating.
One of our favorite weekday lunch ideas is pasta salad, which we make in varying forms about every other week. It’s great because we can make it on a Sunday afternoon and it’s good for several days of lunches – which means having less to do in the mornings which in turn means more time to sleep.
The recipe that follows was the mix that we happened to put together last week, but I encourage you to add in whatever you can find around. Cool, crisp summery veggies seem to be the best compliment to the pasta, I think. We like ours heavy on the veggies, so reduce those numbers if you like it more pasta-y.
Oh, and we added in a can of garbanzo beans, which don’t have a ton of flavor by themselves but add some good protein to the lunch.
What you need:
- 1 cup diced carrots
- 1 cup diced celery
- 1 diced cucumber
- 1 can chickpeas (drained and rinsed)
- 1 cup of mozzarella cheese
- 2 medium tomatoes, diced
- 1 green bell pepper, diced
- 1 box multi-colored rotini pasta
- 1 cup Italian dressing (store bought or make yo’ own)
Here’s what to do:
Step 1) Cook the pasta according to package directions.
Step 2) Dice the carrots, celery, bell pepper and tomatoes. Drain and rinse a can of chickpeas.
Step 3) When the pasta is cooled, place in a large serving bowl and add in the diced veggies and cheese. Pour in the Italian dressing and stir to coat.
Baddabing, baddaboom. Lunch for a few days.