May 29, 2014


It is starting to get hot here in Virginia, and the last thing I want to do when it's hot is cook. Dave and I also really like to like to prepare our food ahead of time for the week, since we both have hectic schedules at work sometimes.

Everything that we prepare is very versatile, and can be used in combination for a couple of different meals. If you'd like, I can show you the different combinations that we take to work with us.

We usually prepare everything on Sunday nights and then portion lunches and dinners out as we want them. This week we made a pork shoulder, quinoa, cut and washed veggies, and this 20 minute pasta salad.

 twenty minute pasta salad

This is one of the easiest pasta salads in the book, and it's delicious. I didn't really use any measurements when I was putting this together, I really just eyeballed it (or used the entire package). Here is what I used to put this together:

Twenty Minute Pasta Salad
-1 can pitted black olives
-1 block mild cheddar cheese, cut
-1 package turkey pepperoni, cut
-1 pound penne pasta (I used gluten free pasta, which comes in an 8 oz. container. That is why you see two kinds of pasta pictured)
-1 to 1 1/2 c. olive oil
-1 tablespoon garlic powder 
-2 tablespoons dried sweet basil (more to taste)

1. Cook pasta through, rinse and chill.
2. Combine ingredients, mixing oil and spices over the pasta, cheese, pepperoni and olives

 twenty minute pasta salad

This has the great combination of being savory, but a little bit sweet from the basil. It is a great cold lunch for those hot summer days, or also makes a great side dish to a main course. You could even take it to your next picnic! I have a cook out or two coming up, and this may be my dish of choice!!

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