What's for Dinner, Wed., May 1, 2024

[irisblue]

4. I wanted carbs & fake healthy veggies. I made a pasta salad as a compromise

I did this recipe. You can add in a drained can of chicken or tuna.

https://www.melskitchencafe.com/tri-color-pasta-salad/

INGREDIENTS
12-ounce package tri-color rotini pasta, cooked and drained
⅔ cup creamy Caesar dressing
½ teaspoon coarse kosher salt -- I passed on the salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
3 roma tomatoes, diced
1 (6-ounce) can black olives, drained and chopped
¼ cup finely diced red onion, or green onions
¾ cup shredded parmesan cheese
6-10 fresh basil leaves, cut into strips or torn into pieces, plus more for garnish, if desired
¼ cup basil pesto
½ to 1 cup toasted pine nuts, optional – see note for substitutions


INSTRUCTIONS
Cook the pasta in a large pot of boiling, salted water according to package directions. Drain and coat with the Caesar dressing while still warm.
Add the rest of the ingredients, except for the pine nuts and extra basil. Toss well to combine. Add additional salt and pepper to taste, if needed.
Refrigerate until ready to serve (4-8 hours). If the pasta salad seems dry after refrigerating, add a little more Caesar dressing and stir to combine. Before serving, top with pine nuts and fresh basil, if desired.

I will be tweaking this recipe over the coming weeks, except for the black olives, that stays the same even if it is 6 ounces of uncooked pasta