One of my major cooking goals is to become less recipe-dependent. I get too hung up on following a recipe and then getting frustrated when it doesn’t come out like I think it should (which is usually the way the meal looks in the picture on the blog, cookbook, etc.). My partner does not have this issue. He’s great at whipping up delicious meals with whatever we have on hand in the kitchen. This pasta salad is a perfect example. He didn’t use measurements but I’m going to list an educated guess so it will be easier to duplicate. I do want to mention, though, that I had the idea to add fresh basil!
Summertime Pasta Salad
- 1 1/2 c. uncooked tricolor rotini
- 1 package frozen vegetable mix (ours was an asparagus mix)
- dash of dill
- 1/3 c. lemon pepper marinade
- handful of raisins
- few pinches of garlic salt
- fresh cracked pepper
- small handful fresh basil leaves, whole
Cook pasta according to package directions. While pasta is cooking, steam veggies in a steamer basket for about 10 minutes, until tender. Once pasta is cooked, drain and rinse with cold water. Transfer pasta and veggies to a bowl and add remaining ingredients. Stir to combine and chill 30 min before serving.
We served this with a side dish using up some leftover jasmine rice. Combine 1-2 cups pre-cooked rice, a can of green peas (drained and rinsed), curry powder, and a few dashes each of soy sauce, balsamic vinegar, and Sriracha hot sauce. Heat a few minutes in the microwave.