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alexseanchai) wrote2014-04-27 03:46 pm
alexseanchai) wrote2014-04-27 03:46 pm
Entry tags:
nommy pasta salad (vegetarian, not vegan)
1 lb uncooked pasta (any shape; I amuse myself by trying to never use the same shape twice)
16 oz vinaigrette (I like Kraft Zesty Italian)
8 oz shredded cheddar (I like Kraft's shredded-for-me triple cheddar)
8+ oz shredded carrot (shredded-for-me is good here too)
1 pint cherry or grape tomatoes
Cook pasta according to package directions and individual taste. (I like to cook with added salt till the pasta is tender, but you might want salt-free and al dente.) Drain. While draining, apply cold water until pasta is cool. Put in bowl with lid. Mix in about 4 oz of vinaigrette. Refrigerate at least two hours.
Halve tomatoes. Transfer pasta to MUCH BIGGER BOWL. Mix pasta with tomatoes halves, cheddar shreds, carrot shreds, and vinaigrette as desired (I don't always use the full remaining 12ish oz in the 16oz bottle, but sometimes I do). Serve oneself a big enough serving that the remainder will fit in the original bowl. Refrigerate whatever doesn't get eaten immediately.
16 oz vinaigrette (I like Kraft Zesty Italian)
8 oz shredded cheddar (I like Kraft's shredded-for-me triple cheddar)
8+ oz shredded carrot (shredded-for-me is good here too)
1 pint cherry or grape tomatoes
Cook pasta according to package directions and individual taste. (I like to cook with added salt till the pasta is tender, but you might want salt-free and al dente.) Drain. While draining, apply cold water until pasta is cool. Put in bowl with lid. Mix in about 4 oz of vinaigrette. Refrigerate at least two hours.
Halve tomatoes. Transfer pasta to MUCH BIGGER BOWL. Mix pasta with tomatoes halves, cheddar shreds, carrot shreds, and vinaigrette as desired (I don't always use the full remaining 12ish oz in the 16oz bottle, but sometimes I do). Serve oneself a big enough serving that the remainder will fit in the original bowl. Refrigerate whatever doesn't get eaten immediately.