by: Amy Ricketts
Perfect Pasta Salad or….the ‘trust me it looked as good as it tasted’ pasta salad.
Because we ate it all. Before I could take pictures. I apologize, the baby was sleeping and I was using all of my precious alone time cooking….and then he woke. And then we ate. And then I looked down and thought ‘Shoot I wanted to blog that’. I think people who are cooks like me will understand more – cooks who are ‘thrower togetherers’. We get something right, and dang we want to share it! We don’t need no stinking recipes!
So I’m going to share it, because it was good…I believe it could be so versatile with different combinations. And the toddler adored it. And it’s summer – and what does summer say? Pasta salad. Potato salad. Grilled food. Perfection. It’s also my favorite way of cleaning out the fridge – my South Shore Organics delivery comes this week, so I had a few lone items that needed to be used – and this was one way!
“Trust me it looked great” perfect pasta salad
1/2 box whole wheat penne
2 cans white tuna packed in water
1 can garbanzo beans
1 handful fresh herbs (I used basil, thyme, oregano, italian parsley)
1/4 cup extra virgin olive oil
3 tbsp red wine vinegar
2 stalks celery, minced
2 green onions, sliced thin
fresh salt and pepper, a few good twists
a few shakes garlic salt
Cook pasta, and drain when al dente. Run under cold water. Toss the rest of the ingredients, and refrigerate 30 mins or more.
Easy peasy and so tasty! I find sometimes I over vinegar my pasta salads…or cram too much in. This was simple, a little nutty with the whole wheat pasta, and fresh with the herbs. Definitely a hit!
It went so fast…..I couldn’t even snap some shots.
Amy Ricketts spends her daylight hours as a marketing professional, with experience in the financial, tech and consulting sectors. She loves to write, and obsesses about all aspects of food (including purchasing, cooking and eating!). She resides in Hingham with her husband and very hungry toddler and can be reached at firstname.lastname@example.org