Home Food Quick summertime recipe

 

I’m in love with food. Good food. So I thought I might as well share some of the love!

Since finding out about our kids’ food allergies last winter, I’ve been on a mission to rid our home of those potentially dangerous foods and in the process have had my eyes opened to all the “not real” foods I had been feeding my family!

I’ve slowly been switching things up and I really feel like we’re on a better track to eating right around here. When it comes to meals though, sometimes cooking healthy doesn’t equal cooking quickly.

I don’t know about your kids but mine are not always so patient when they’re hungry and dinner is still 45 minutes out. I love my alone time in the kitchen cooking so I try and prep as much for a meal during naps as possible.

But there’s usually still the cooking right before we eat part that I have to endure with little hands mixed in. For me any meal that can be made ahead of time is a big plus!

I thought I’d share one of our families favorite recipes for summertime. It’s quick and easy and can be made way ahead of time! It also makes a great side dish and travels really well! What really makes this dish shine is the homemade dressing. Seriously, I haven’t purchased dressing from the grocery store since finding this recipe! Everyone loves it and my kids ask for it with this pasta at least once a week. It also makes an incredible marinade for grilled veggies or meats.

First, the dressing.

This will keep in the fridge for a couple of weeks. (But it never lasts more than a few days around here!)

You’ll need…
1/3 cup olive oil
2 tablespoons grated Parmesan cheese (If my daughter is eating this I leave the Parmesan out of the dressing and just grate a little on top of the other bowls of pasta. If you don’t have a dairy allergy then don’t skimp on the cheese! It makes the dressing! I usually end up grating and adding around 3 tablespoons)

3 1/2 tablespoons red wine vinegar (you could also use balsamic but we prefer red wine)
1 teaspoon sugar
1 teaspoon pepper (add a little more if you like things spicy!)
3/4 teaspoon salt
1/4 teaspoon garlic powder
Mix it all together for around 10 seconds and it’s ready to go! You’ll need to mix it well before every use. And if you keep this in the fridge make sure you let it sit out a few minutes before you use it. Olive oil sometimes solidifies in the fridge.

For the salad you’ll need…

1 box whole wheat pasta (the pasta I buy has an ingredient list of one: 100% durum whole wheat flour)
A whole bunch of your favorite veggies (we love tomatoes, peppers, shredded carrots, peas and red onion)
1-2 chicken breasts, cooked and shredded or diced, (tuna is also yummy!)
A handful of chopped fresh basil (I love fresh herbs from my garden in the summer!)
Mozzarella cheese (I don’t always add this but sometimes I’ll dice up some and put it in for those without dairy allergies)Cook the pasta according to package directions, I usually under cook by 1 or 2 minutes. Drain and rinse with cold water. While the pasta is cooking you can chop up the veggies and set them aside. Once the pasta is cooked and cooled mix it all together. I usually don’t add the dressing until right before we eat. Start by adding about half the recipe of dressing and adjust to your taste.

This makes a lot of salad but it keeps well in the fridge for a few days so you can also get several lunches from it as well! And with lunch box season right around the corner I’m always looking for quick ideas for busy mornings.

Enjoy!
Stay-at-home mom of 3 kids. She enjoys baking and cooking, crafts, church activities, singing and her newest adventure, blogging! Just a regular mom trying her best to raise the three gifts she’s been given.
Similar articles

Leave a Reply

%d bloggers like this: