September 18, 2012
Summer Pasta Salad
I simply cannot write as often as I want to. I have joined an extremely intense faculty at the University and I just don't have the same time available to sit and write blog posts. This isn't the same as earlier in my University career when I could look down the calender and have a decent plan for how I was going to get things finished. Instead, it's more like looking down the calender and wondering how I'm going to have time for it all.
I don't want to give up on blogging, because it has become one of my favourite activities to do, but it simply has to become a back burner project. I will attempt to come on and write posts with some funky new recipes, but I'm afraid that I'm already slinking back into the "tested and true" recipes so I have less to think about.
SO, on that note, here is a recipe that I have been dying to share with everyone all summer! It's one of my all-time favourites! While the season is starting to come to an end, this is such a quick and easy meal it can find a spot on your plate even in late Fall.
I was unfortunately out of peas when I made this salad, but edamame beans are a great substitute!
Macaroni Noodles - 2 cups
Edamame or Peas - 1/3 cup, cooked
Mozzarella Cheese - 1/2 cup, cubed
Olive Oil (or something lighter) - 1/2 cup
Vinegar - 1/3 cup
Basil - 2 tsp
Oregano - 1 tsp
Parsley - 2 tsp
Garlic - 1 clove, minced
Green Onion - 1/2 cup, chopped
Parmesan Cheese - 1/3 cup
Salt and pepper - pinch
Boil the water and cook the pasta until al dente(firm but not hard). Drain and cool with water. Prepare the edamame/peas and the cheese and set aside.
In a small container, mix together the remaining ingredients. When the pasta has cooled, mix the remaining ingredients all together and place in a serving bowl. Chill in the fridge until dinner is ready.