Cook Once, Eat Twice

Sarah at Moonmooring

It’s been real busy around here with all the new garden space going in. Add to that the waning energy levels of two old farts and well, you sometimes have to cut corners anywhere you reasonably can.

So yesterday I made a big batch of pasta salad that could serve as two meals with some minor changes.

I usually put too many ingredients in a pasta salad. It seems a good time to go crazy with all those delicious ingredients in the fridge! I seldom follow a recipe because it seems like such a free form kind of thing to create and eat. But this day was different. I wanted to focus on what was coming in from the garden and highlight those ingredients.

The finished salad ready for lunch. One bold to make, one bowl to eat. How simple can it be!

The finished salad ready for lunch. One bowl to make, one bowl to eat.  Simple!

Cook 2 - 3 cups of elbow macaroni in a large pot of water until done - follow the package directions. Don't overcook. Drain into a colander and immediately rinse in cold running water.

Cook 2 – 3 cups of elbow macaroni in a large pot of water until done – follow the package directions. Don’t overcook. Drain into a colander and immediately rinse in cold running water.

Meanwhile prepare your vegetables. I LOVE shredded radish in salads. A nice little bite of short heat. Wash the radishes, cut off teh root end and use the green end to use like a handle for shredding on your box grater. Grate a big carott while your at it.

Meanwhile prepare your vegetables. I LOVE shredded radish in salads. A nice little bite of short heat. Wash the radishes, cut off the root end and use the green part like a handle to shredding on your box grater. Grate a big carrot while you’re at it.

All the goodies in the mixing bowl ready for the dressing and the cooled pasta.

All the goodies in the mixing bowl ready for the dressing and the cooled pasta.

Apple wedges, cream cheese and a bit of raspberry jam finished the meal. It occurred to me that a minced jalapeno in the jam would have been great.

Apple wedges, cream cheese and a bit of raspberry jam finished the meal. It occurred to me that a minced jalapeno in the jam would have been great.

The Recipe

Garden Fresh Pasta Salad

2 C elbow macaroni, cooked, drained and cooled

1/2 C green onions, sliced

2 cloves garlic, minced

4 – 5 radish, shredded

1 large carrot, shredded

1 egg, hard-boiled, sliced (I keep these on hand)

10 – 15 black olives, sliced

2 stalks celery, sliced

1/2 C  mayonnaise or to taste

oil & vinegar or to taste

1 /4 tsp or to taste, Tony Chachere’s seasoning

Cook the macaroni, drain and cool. Meanwhile prepare the vegetables and place in a big mixing bowl. Add the mayonnaise and 2 tablespoons oil and vinegar, the Tony Chachere’s. Salt and pepper. Taste and add more seasoning if you like. Serve chilled or at room temperature.

We ate about half of this for lunch with the apple, cream cheese and jam.

For dinner I added one can of yellow fin tuna in oil including the oil and another teaspoon of Tony Chachere’s seafood seasoning. A couple of hearty slabs of sourdough garlic toast and an easy end of the day meal was ready.

Bonnie appetite!

signature, Sarah

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