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.
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.