Thursday, July 7, 2011
Summer cooking, for me, is mostly about figuring out what we can eat that doesn't actually involve cooking. Virginia is hot as Hades in the summer and I do what I can to avoid turning on the stove, and especially the oven. Pasta salad is a frequent go-to meal for us during the hot months.
1 lb. short pasta, cooked and drained
1 bell pepper, diced
1 cup chopped green onions
1 cup of corn
1 can sliced olives, drained
2 6oz. cans of wild Alaskan salmon*
vinaigrette (bottled or homemade)
Mix all ingredients together in a large bowl and refrigerate for at least four hours before serving, but it tastes better the longer it sits.
Other tasty additions to this salad are grated carrots, hearts of palm, tomatoes, raw baby spinach, and artichoke hearts.
*To make this salad vegan, substitute one can of drained and rinsed chick peas for the canned salmon. It's just as delicious, cheaper, and still a complete meal.