There really isn’t enough time in the day to do everything, and that is just something we are all going to have to accept. This doesn’t mean we have to starve, though.
Just because you couldn’t make it to the grocery store before closing doesn’t mean you don’t have enough ingredients at home to make a delicious dish.It’s time to impress yourself with how resourceful you really are.
Being Italian, I always have pasta in the house and I was ready to spice up the traditional spaghetti with red sauce. I also had leftover corn in the fridge from the dinner I cooked the night before. I had shredded mozzarella cheese, Italian dressing (the same one from the “Mediterranean Chicken Wrap”—check out my previous post!) and tomatoes in the fridge. I had a can of pitted olives in the pantry, as well. This was just the perfect combination for a simple, yet scrumptious pasta salad.
Ingredients:
1 cup of tri-color pasta
½ can of corn
¼ red onion
¼ cup of shredded mozzarella cheese
1 tomato
½ can of pitted black olives
Italian dressing (as much as you’d like)
Directions:
1) Cook pasta in boiling water as long as packaged instructions indicate
2) Drain the water from the pasta and place in a bowl
3) Dice tomatoes, red onion and olives
4) Mix pasta, tomatoes, red onion, olives, corn and cheese. Add as much dressing as desired
5) Place bowl in the fridge and refrigerate for an hour and a half or until pasta is cooled.
6) ENJOY!
This recipe really couldn’t get any simpler & the best part is any ingredient would work. What combination do you think would taste best...I'd love to try it out!
If you have broccoli instead of corn, go ahead and use broccoli. If you have chickpeas instead of olives…go ahead and use those chickpeas. If you have bowtie pasta that isn’t tri-color, I can assure you, it’ll taste just as good.
The whole point of this dish is to use what you have. Doing so will certainly provide you with another night with food on the table, and money still in your pocket!
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