Last week was busy. As Wednesday neared, I was getting all kinds of
anxious prepared for my interview, and time was slipping away from me. So Wednesday, while the Curry in the Crock Pot simmered away and filled the house with its essence, I also made Thursdays’ dinner ahead of time and stuck it in the fridge. Multi-tasking-magic.
Went with a super-easy, super-delish meal that both Mike and I love. And, as it sits overnight, it just gets better. Pasta Salad. Combined with some yummy feta…because, of course:
Feta Makes it Bettah
2 cups rotelle pasta (or shells, or penne. go nuts.)
1/2 big cucumber, chopped
2 stalks celery, chopped
1 small can black olives, chopped
1 can black beans, drained & rinsed
1 can corn, drained & rinsed
3/4 cup feta, crumbled
1/2-3/4 cup italian dressing
Get a big pot of water on the stovetop and bring to a boil.
While you are waiting for the water to boil, prep all the veggies and toss them into a big bowl.
When the water is boiling, salt liberally and add the pasta. Cook to al dente.
Drain the pasta when it’s finished, and add them to the veggies.
Top the pasta salad with the feta and italian dressing and mix well.
Cover with plastic wrap and stick it in the fridge till you are ready for it!
Easy peasy, lemon squeezy. Got to love it!
Another reason I love pasta salad, you can pretty much put anything in it and it’ll taste great. Don’t have black beans and corn? Don’t shed a tear. You can put olives, bell peppers, tomatoes, carrots…etc. There are no rules!!
We ended up eating this Thursday night…and then had the leftovers at the beach on Saturday…Bonus!