summer pasta salad

Tonight was one of those "what will I make for dinner? I have nothing in the house!" sort of nights. This wouldn't happen if I bothered to do weekly meal plans, but... that's one area of my life I have yet to schedule. Perhaps I'll try it soon. I do see how it could be beneficial to both our budget and my sanity.

However, this spur-of-the-moment supper planning makes for some creative meals!

Here's my made-up recipe for a summery pasta salad (serving about 4 people):

1 cooked chicken breast
3/4 c. tri-color penne pasta (tri-color pasta is absolutely required, says the hubby)
1/2 c. shredded cheddar cheese (or Parmesan cheese)
1 c. frozen peas, uncooked
1 whole carrot, sliced into thin discs

Optional ingredients:
10 black olives, sliced
1/4 c. red onion
1/2 c. chopped green peppers
1/4 c. sun-dried tomatoes
1/4 c. walnuts
1/4 c. raisins
mix it up, friends! Add what you like. The dinner is your oyster. Oooo! add shrimp!

Italian dressing to taste (or basil pesto - that would be good. or any other dressing you like. Or just some olive oil and spices - maybe some red pepper? curry?)

1. Bake/boil/fry/otherwise cook the chicken, or use left overs. This is how I roll. Cut the chicken into bite sized pieces.
2. Cook pasta according to the package directions, adding 1/2 tsp. salt to the water.
3. Meanwhile, slice the carrot. Find a large serving bowl, and dump the carrot in.
4. Root through the freezer for the peas. Measure 1 cup of them, and dump them in the bowl with the carrots.
5. Add 1/2 cup of shredded cheddar to the serving bowl.
6. Slice whole black olives and add those to the mix.
7. Test the pasta for doneness, and then put it in a colander. Rinse with cold water until the pasta is no longer warm.
8. Add the pasta and chicken to the serving bowl. Stir to combine.
9. Add Italian dressing - about 2 T, or as much/little as you'd like to the pasta combo.
10. EAT!

This is the after-we-ate-all-we-wanted shot. Lots left over! Yay!