There is always two ways to look at everything. This past week has been a bit exhausting, yes. You know what else it’s been? Productive! That’s the positive perspective.
So this past week…
- We got the keys to our apartment
- Finally scheduled the appraisal for our current home (last big step before closing!)
- Attended the colors meeting for our new home and chose all the flooring, counter tops, paint, siding and way too much more to list here (quite the task for an indecisive person like me!)
- Scheduled our lot walk along with our pre-construction meeting
- Managed to sit down and have family movie night!
- Oh…and made this yummy pasta salad
Although the home progress was exponentially exciting, I have to say the best part of the week was family movie night. We watched ‘Baby Driver’ and, y’all, I liked it way more than I thought I would. It looked good and got fantastic ratings, but I wasn’t sure if I would get wrapped up in it or not. I was actually planning to browse Pinterest during the movie for new recipe ideas, but never even opened my laptop. Allen and Hailey had the same feedback; they also liked it more than they thought it would. The movie is plain entertaining with an awesome opening scene and the music selections throughout the entire film are on point. If you haven’t seen it and you’re curious, rent it.
With another work week about to begin (already?), I took some time today to do a little cooking that will double as lunches and snacks for a few days. Busy times call for meals that are quick to throw together and make plenty for leftovers. Stuffed shells are on the menu tomorrow for the same reasons. This pasta salad recipe has been saved on my phone for a minimum of two months and I’m really glad I got around to it today, because it turned out to taste as good as it looked! I found the recipe on foodiecrush.com, another awesome food blog I urge you all to check out!
This recipe has a little bit of a different take on traditional pasta salad which is what intrigued me about it. Usually I do your typical pasta noodles with bell peppers, mozzarella cheese, tomatoes, olives, pepperoni and Italian dressing. I’m pretty sure it’s been served at every family cookout, reunion, graduation or pool party I’ve attended. And for good reason, it’s yummy! However, it is fun to change things up a bit now and then. Prep work is pretty simple. I rinsed, sliced or diced the beans, olives, onion, cheese, spinach, herbs, tomatoes and meat and put it in the fridge to keep cool. While cooking the noodles, I mixed up the dressing ingredients – mayo, white wine vinegar, dijon mustard, sugar, salt, pepper and oregano.
After that, toss everything together in an extra large mixing bowl. I’m emphasizing extra large, because this recipe makes a lot; it’s perfect for potluck style parties. I recommend making it a few hours ahead of time, because like all pasta salads it tastes best after being chilled for a while letting the flavors marinate together. It’s the exception food for those people who don’t like leftovers since it actually tastes better the next day. My grandpa was one of those silly people. He was very particular in some ways with his food. He liked what he liked, insisted on dessert being served along side his dinner and wasn’t interested in re-heating food from the previous day 🙂
Well friends, enjoy what’s left of your weekend! We blinked and it flew right by us again! Have a wonderful Monday and make it a fun, positive week! Remember there’s always two ways to look at everything. Glass half full is the goal. It’s okay if it’s wine 🙂
Creamy Pasta Salad
A different take on pasta salad with creamy Tuscan flavors
- 1 Ib thin egg noodles I used amish noodles
- 10 ounces salami mix the variety
- 2 15 ounce cans white beans drained and rinsed
- 2 cups cherry tomatoes sliced vertically
- 8 ounces sliced black olives
- 2 cups spinach leaves ribboned
- 2 cups provolone cheese diced
- 1/4 red onion thinly sliced
- 1/4 cup fresh basil and parsley mixed together, chopped
- 1 cup mayonnaise
- 1/4 cup white wine vinegar
- 1/4 cup water
- 1 tsp Dijon mustard
- 1 tsp sugar
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried oregano
Prep and add salami, beans, tomatoes, olives, spinach, cheese, onion and herbs to an extra large mixing bowl. Set aside.
Cook noodles according to directions on package. Drain and rinse with cool water. Add to mixing bowl and toss to combine.
In a small mixing bowl, whisk together mayonnaise and vinegar until smooth. Add remaining dressing ingredients and whisk again.
Pour dressing over pasta salad and toss once more. Chill in refrigerator for at least 30 minutes before serving. Store in airtight container in fridge.
Have a beautiful day!