Sweetness and Danger Queen of Saigon

After a very long slow day at work I am finally relaxing, and by relaxing I mean typing.  There was little to do at work and we were very slow, like way slower than usual for a Thursday.  After coming home for the evening I had to clean the kitchen a bit, mainly wash dishes so I could make the pasta salad I am bringing in to work tomorrow for our food day/team building day.  Not only do we have fun activities planned, but we also are going to eat all day!  Without further adieu, here is my recipe share for June!

Kiki’s Pasta Salad – Let me just say that not only is this recipe very easy, but can be customized according to your tastes!

1 box tri-colour spiral pasta cooked according to instructions on package (Don’t forget to salt the water!)
1 can olives, sliced (I slice them myself, you save money that way)
1 package cherry tomatoes, quartered
1 package sliced mushrooms, sliced smaller (whatever variety, I did white this time, I also love Cremini)
3 peppers, this time I did yellow, orange, and red, chopped small
1 large onion, I did yellow this time, but you can use any variety or omit
1 1/2 bottles of salad dressing (I use Wishbone light Balsamic and Basil Vinaigrette)
Sometimes I add little wet mozzarella balls, cucumbers, sun dried tomatoes, and garbanzo beans.

Once all the veggies are sliced and diced small, mix in one bottle of salad dressing.  Once the pasta is cooked to your liking, I always follow the instructions on the box, drain, strain and cool.  I run cold water over the pasta while still in the colander.  Once cooled add the pasta to the veggies and add about half of the second bottle of salad dressing.  Mix well and refrigerate, sprinkle Parmesan cheese on top to taste.  And enjoy!  I am really looking forward to sharing my pasta salad with my co-workers tomorrow, and all of my readers!  And on that note it’s time to end!

All for now,
–Kiki–

Title from: National Anthem by LDR

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