November 3, 2020 3 of 8
Well, maybe not the *easiest*, but still pretty damn easy.
Now, as a warning, as far as I’m concerned, a little seasoning goes a long way. So if you’re like my mom, and like things with so many leaves and twigs and things of seasoning that they’re crunchy, move along.
So, this is the seat-of-my pants recipe for my pasta salad.
Ingredients: Rotini, carrots, olives, Newman’s Own Classic Oil & Vinegar dressing (or other salad dressing), other vegetables to taste (I usually put a little broccoli in there, my mom used to like radishes (don’t ask me)).
- Boil pasta according to package directions
- Drain pasta
- Put pasta in fridge
- While pasta chills, chop vegetables
- Mix pasta and vegetables
- Cover with enough salad dressing to . . cover
- Put leftovers in the fridge for later meals/snacks/side dishes
Serves, um, however many people want to eat however much pasta you made.
I bought the olives and salad dressing months ago, the rotini weeks ago, and the carrots the other day.
So I’m having this for dinner tonight.