and this is why I’m a fan.
I decided to make what I’m going to call a “clear out the fridge” pasta salad last night. I scavenged around and found half of an eggplant, 2 green squash, 1 package of button mushrooms, and 1/2 bag of baby carrots. I added balsamic vinegar, olive oil, salt, pepper, some basil and parsley from the garden and let sit for 1 hr in the fridge (would overnight if time permited).
This is my make shift cheese plate to hold me over.
– Swiss cheese
– Pepper Jack cheese
– Parmesan cheese
– Array of wheat crackers
– Trader Joes Blackberry Jelly – I used this because I LOVE fig jelly on cheese platters, but was without fig jelly in my fridge.
– Honey mustard (can’t pronounce the brand name)
– Grapes- I only buy grapes on sale because I’m stingy!
After 1 hour, I spread the marinated veges out on a pan and added 4 garlic cloves. I absolutely love roasted garlic!
I cooked everything for about 30-40min.
In the meanwhile, I boiled some salted water for whole wheat rigatoni and cooked to al denti. I believe pasta should have a bite and never be overcooked!
Last Step: Once everything is cooked, I mixed, stired and added more balsamic/olive oil to taste.