Although there is still a slight chill in the air, my heart has jumped into spring food mode! First up on the docket is a pasta salad so simple, herby, lemony, garlicky, light and nutrient dense - you won’t want to make another version after trying this!
Ingredients
1.5 cups cooked rotini pasta
1/2 can kidney beans
1/2 can black eyed peas
2 ribs of finely chopped celery
2 green onions
Fresh herbs: 1/2 cup flat leaf parsley & cilantro (optional)
Dressing:
3 cloves of garlic
Juice of 1/2 lemon
1/4 cup mayonnaise
2 tsp sugar
1 tsp salt
2 tsp black pepper
1 tbsp olive oil
Instructions
Cook pasta in salted, boiling water until just passed the al dente point or to desired doneness. Strain and run under ice cold water while tossing around for a minute. This will halt the cooking process.
Strain your beans and rinse under cold water. Leftover beans can be placed in an airtight container and frozen for another day.
Whisk dressing ingredients in the bottom of a large bowl.
Add cooked pasta, rinsed beans, celery, green onion and herbs.
Toss, cover and consume all week when you need a quick refuel or side dish option!
FOLLOW THIS LINK to find out what we cooked, see some freestyle baking results, how to feed birds on a budget and peek at my version of a plant-based fridge-dump soup - support Cuisinique and become a paying subscriber for the price of one cup of coffee!
Have a great month of April everyone! Thank you for reading my content! I love you all!
Sneak Peek into Next week: An update on home projects that were tackled this past month! Includes: a jaw-dropping bathroom facelift; spring refresh projects (spice cabinet, pantry and kitchen cleaning); and the official reveal of my lavender kitschy hutch - a project that began last August and is FINALLY ready to be styled and showcased to inspire you to pick up the most time consuming hobby, that is also extremely fulfilling, challenging and up-cycle forward!
“One does not simply FINISH a piece of up-cycled furniture” is my official motto for the project!