Kitchen Sink Pasta Salad
It’s National Pasta Month. Did you know that? Me either! Well, not until I saw it on Twitter and joined in on a Twitter party all about pasta, so I decided to make my lunch what I call Kitchen Sink Pasta Salad to celebrate National Pasta Month. You know, we could celebrate of lot of things if we just sat up and paid attention. Let’s start doing that, ok?
I don’t normally make pasta. It’s something of an indulgence for me. Pasta is so filling and very, very difficult for me to know when to stop (well the truth is I know when to stop I just ignore my food voice and keep going until I want to be sick…see…indulgence at its height). I normally reserve it for restaurant meals and leave it when I’m finished, if there were to be any left over which is
Back to the celebration! I made what I call my Kitchen Sink Pasta Salad because (and I think you know where I’m going with this…) you put everything in it but the kitchen sink. Anything you have and like. I laughed at myself yesterday when I got it all out on the counter. It took up my whole kitchen and the bowl…that poor bowl just kept growing and growing! I did however, use enriched pasta! See, there’s my diet coke! If you don’t know what I’m talking about, check out this post to get caught up. I mixed up all kinds of different pastas to make it more celebratory and I think it worked! It’s such a happy bowl of goodness now.
There really isn’t a recipe although I’ll do my best to put it down but I really did just throw in what I saw and thought would taste good. I’ll let the pictures do a lot of my talking today? Or I’ll try. I know, I know…I get wordy! This little counter at the bottom of my screen tells me all the time.
So, here’s what I found:
I mixed four different pastas to give the dish some interest. I used rotini (the little swirls), penne, farfalle (bow tie), and medium shells. It turned out perfect.
These were my inspiration. The cuteness factor is off the charts!
Then I went for my cheese. Parmesan and Asiago. I also had some little mozzarella pearls and dumped those in as well.
Next, the veggies. I used artichokes, hearts of palm, tomatoes, pepperoncini peppers and green and black olives.
Dump it all in a bowl and mix it really well with some Italian dressing and you’re done! It even gets better as it sits and all the flavors marry.
Check out my lunch!
What is your favorite thing to add to pasta salad? You really can’t go wrong!