Coming back from summer hibernation

Hello! It’s been awhile, hasn’t it? I apologize for my absence, I have no real excuse except for that I’ve been lazy with my picture taking, blogging, but mostly, creative cooking. I’m hoping to change that though! Summer is ending (though here in Seattle, we’ve practically had no summer, unlike the rest of the US) and I want do a few more summer recipes in hopes to bring the sun and warmth back out.

A rare sunset in the Northwest

My friends and I are meeting for dinner tonight and we’re doing a picnic theme. My friend is making pigs in a blanket and I’m making my favorite pasta salad in the world. During Husky tailgate season, a friend of mine makes this once or twice and I can always be found next to the bowl with a fork, or sometimes, sitting down with the bowl in my lap while my friends are standing up around me. (I’d post the photo, but it is not a flattering one of me)

This recipe is originally from my friend Ann, who passed it to Taylor (Tailgate Queen), and now it’s mine. I will be making this a few times a month. The girls will be lucky tonight if there is any left for them. (PS – Obviously I’ve ended my vegan quest since I was last on here, I gave it a good 6 weeks, but I was so thankful when Easter came)

Everything (minus the red wine vinegar) to make the most amazing pasta salad

Ingredients:

• One box of rotini pasta
• ¼ jar of cut peperoncinis (or more if you want more spice)
• 4 oz.  of monterey cheese, cubed
• 4 oz.  of cheddar cheese, cubed
• 6 oz. turkey pepperoni (mini if you can, otherwise quarter regular size ones)
• 4 oz. of sliced olives
• 1.3 bottle Kraft Italian dressing
• Red wine vinegar
• Pepper to taste

Boil water and add pasta. While pasta is boiling, cube up cheese, quarter pepperoni if need be, slice olives and peperoncinis.

Also makes a delish snack on its own.

After the pasta is done cooking, wash the noodles in cold water, or let it cool to room temperature, then add in all the ingredients minus the Italian dressing and red wine vinegar. After you toss all the ingredients together, add in Italian dressing (I used about 1/3 of a bottle) and quite a few dashes of the red wine vinegar (I did about 10-15), and pepper. I like my food really zesty, so add the liquids to your discretion. Put in the fridge overnight (or at least a few hours if you’re in a hurry). Try it before you serve it to see if you need any last minute dashes of dressing or red wine vinegar.

The most amazing pasta salad.