With all the creativity that’s been swarming around in my brain the past few days and weeks, I’m starting to feel that I need an outlet for it all. A place to put it all done. A place to share.
What better place than here? Right here.
Come by on Mondays and there’ll be a new feature. Making on Mondays. I’ll be sharing things that I’ve made, things that are in progress and, hopefully, there’ll be recipes and patterns and tutorials (oh my!!!) so that you can make right along with me.
Today, to kick it all off, a little something from my kitchen.
Sesame Pasta Salad
A quick and simple (yet, nutritious) meal that can be whipped up in less than 30 minutes. Perfect for those days when the weather is beautiful and the outdoors beckon.
- 1 pound pasta (anything goes)
- 16 oz. can of beans (any variety will do)
- Assorted Vegetables (Broccoli, Red Pepper, Snow Peas, Cucumber, Spinach, Carrots, etc.)
- 1/4 cup broth
- 2 Tablespoons Rice Vinegar
- 3 Tablespoons Soy Sauce
- 1 Tablespoon Sesame Oil
- Start a large pot with water boiling.
- While waiting for the water to boil, chop all of the vegetables and rinse and drain the beans.
- Add the pasta to the water and start a timer for how long the pasta will take to cook. In my case, with linguine noodles, I set the timer for 8 minutes.
- As the pasta nears completion, add vegetables that need cooking to the pot. I added carrots when three minutes were remaining and broccoli when two minutes were remaining.
- When the pasta and the vegetables are cooked, drain them in a colander.
- Mix all the dressing ingredients in a jar and shake to combine.
- Add pasta mixture, remaining vegetables, and beans to a large bowl. Toss with dressing.
It’s a perfect recipe for using up veggies that are lying in wait. Let me know if you give it a try and what amazing vegetable combinations you come up with! Enjoy my friends!