Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Tuesday, August 2, 2011

Vegetable Crisper Pasta Salad

So yesterday was monday, and it was one of those days that i woke up ready to start cleaning and organizing! First the kitchen, and then the rest of the house! My refrigerator was a mess and my veggie drawer or crisper was packed with little bits of everything. I mean, 1 small piece of broccoli, 1 corn on the cob, half onion, lots of cucumbers and zucchini, and the list goes on... Since we were to have Grilled Chicken, i needed a side for it, and decided on a veggie pasta salad with everything that was in my crisper and some fresh herbs from my garden! I'll write what i used, but feel free to use what you have.

Ingredients:
1lb of farfalle, cooked to packaging intructions
1 cup chopped broccoli, blanched and cooled
1 ear of corn off the cob, blanched and cooled
1 carrot, shredded
1 zucchini, shredded
1 cucumber, cubed
1 stalk celery, cubed
1 tomato, chopped
1/2 large onion, chopped
handful parsley and basil chopped
salt and pepper to taste
1/2 cup homemade italian dressing
1/2 cup homemade balsamic vinaigrette 


Toss all ingredients together. Season to taste. Refrigerate for 2=3 hours before serving. Stir it well before serving.





5 comments:

  1. Looks delicious!! I'll definitely have to add Italian dressing to my veggie pasta next time!

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