In honor of Memorial Day weekend, I thought I would post the pasta salad recipe I made to bring to a picnic. I didn’t want to go to the store, so I found things in the fridge and cabinet that I could use.
Broccoli flowers – about 2 cups
3-4 carrots, sliced
1 green pepper, chopped
1 small jar of artichoke hearts in oil
1 lb. pasta (rotini are good, can be gluten or wheat free)
balsamic vinegar (about 1/4 cup)
olive oil (about 1/4 cup)
1 clove garlic, minced
basil and/or Italian seasoning
Boil pasta according to package directions and drain. Steam broccoli and carrots until just cooked. Mix oil, vinegar, garlic, and seasonings in a bowl. Mix vegetables and pasta and toss with dressing.
Other things that could be added if you have them in the cabinet/fridge:
chopped fresh tomatoes
red pepper insead of green pepper