I'm the first to admit I'm not the best in the kitchen. I have a lot of people around me that are wonderful chefs and I use this as an easy excuse not to learn with statements like, "But so-and-so is great and loves cooking, my food just doesn't compare!" That said, I've also realized at this stage in life eating out or simply making pancakes every night is way too much like my college days and I need to step up my game. So, I'm starting to experiment in the kitchen from tricks I’ve learned from others while passively observing their magic from safely behind the counter.
My first easy trick of the cooking trade is learned from my mother. She had a hearty family of five to feed, so she needed to make large batches of meals for her growing clan. One of her tried and true answers:
Pasta Salad.
She gave me her recipe from when we were growing up (over the phone, while I was in the grocery store – thanks mom!), but I quickly realized really anything can go into a pasta salad.
You just need pasta, meat and/or cheese (I am from Wisconsin after all), vegetables and some sort of sauce.
Hence my creation:
The Mediterranean Pasta Salad.
Enjoy!
Mediterranean Pasta Salad
Ingredients:
- 1 package of Spaghetti
- 1 small head of Broccoli
- 3 Roma Tomatoes
- Artichokes from Antipasto Bar, per personal taste (found in my local grocery)
- Assorted Olives from Antipasto Bar, per personal taste
- Kraft Italian Five Cheese, One Package
- Wishbone Italian Dressing, Small Bottle
Instructions:
- Cook spaghetti al dente per package directions
- While spaghetti cooks, cut up broccoli, tomatoes, artichokes, and olives into bite size pieces and set aside in bowl.
- Strain spaghetti and wash in cold water (cold water prevents cheese from melting)
- Combine strained spaghetti, vegetables, shredded cheese, and whole bottle of Italian Dressing together. Toss together.
- For best results, let sit overnight to merge flavors.
Total Time: 20 Minutes