The kid is off to the in-laws house and I decided to make a small batch of pasta salad. I make small batches of food like this because I am the only one who enjoys food like this in my house. I like this type of meal salad because it stretches the protein a bit. And I think it tastes good. Now, just because I made a small batch, doesn’t mean you can’t make a large batch for the family reunion potluck. Just increase how much you use.
I had a sandwich bag of leftover carne asada marinaded beef. I made 1/2 cup of pasta, added two chopped whole girkins, and a bunch of veggies. The dressing was just a tablespoon or two of mayo. I didn’t even measure. A bit of salt and pepper to season, and this was the result. The best part? I have another helping in a container for another meal chilling in the fridge.
The leftover meat could just as easily have gone on a bed of greens, with a bit of salad dressing. Or with a side of reheated rice, quinoa or “riced” cauliflower.
Pasta or Grain Salad
- Base starch or substitute
- Protein, optional, but I use this salad as a meal. Use a little, use a lot, or use none at all, totally up to you.
- Produce, veggies, maybe fruit. Grapes and apples are two of my favorite fruits to toss in.
- Dressing
- Salt, pepper, other spices or herbs if you want
A mix of 50% mayo to 50% sauce such as mustard or ranch dressing makes a great tasting dressing for this pasta salad. Just use a clean spoon to taste before adding to the salad.
Chop everything bite sized. How bit or small you chop is up to you. Add everything to the bowl. Gently fold everything together it is all lightly coated with your dressing. Use a clean spoon to take a bite and adjust if you need to.
Enjoy then or pack for later.
A Timid Goddess in the Kitchen 