August 18, 2009
15-Minute Pasta Salad
Pasta salad is one of those things that people eat at picnics and potlucks, but most people don't make it for a meal at home. And people cooking for one don't find it worth the time to prepare it.
[you know it's coming, right? me being like, HA you were wrong]
HA you were wrong. I make 1-serving pasta salad in 15 minutes. Yup yup yup. And with the onslaught of delicious corn out here in Indiana, it makes for a very fresh and very healthy meal.
Here's what you need.
1 ear of corn
1 serving (2 oz) whole grain pasta
1 tbsp your favorite salad dressing
1/2 cup frozen mixed vegetables
1/2 cup chopped carrots
The trick here is to minimize time by using the same boiling water for 3 things.
1. Fill a medium pot with water. Snap your corn in half and drop it in. Salt the water, and bring to a boil.
2. When the water comes to a boil, add your pasta. (pot now contains corn and pasta)
3. About 3 minutes later, fish out the corn.
Dunk the corn in some cold water. (pot now contains pasta only)
4. This is the time now you can use to chop your carrots.
Coda loves carrots.
5. About 1 minute before the pasta is done, drop in your frozen vegetables. (pot now contains pasta and vegetables)
6. Remove from heat. Drain pasta+veggies and rinse in cold water.
7. Slice your corn off the cob. I saw this on Rachel Ray the other day...you invert a small bowl in a bigger bowl, and you use it as a cutting pedestal.
It catches all the falling corn and it prevents corn from getting everywhere. Which is unfortunate for this guy, who likes eating fallen corn off the floor.
8. Mix the corn, pasta+veggies, and chopped carrots in the same bowl you used to catch the corn. Add a drizzle of salad dressing. This is my absolute favorite.
And there you have it!
It's about 350 calories (if you use light dressing), and it's filling enough that you can eat just half and save the rest for midday if you get hungry.
Fun fact: i eat my pasta with chopsticks