Endless possible varieties of pasta salads out there. You can alter this one any way you like. But here’s a good one.
box of pasta (16 oz)
1/2 cup pesto
3 carrots, thinly sliced
3 medium zucchini, thinly sliced
2 tablespoons olive oil
1/4 pound peapods (or one can of unsalted peas, drained, will work)
freshly grated Parmesan cheese
roasted walnuts, pecans, or almonds –optional
Step One: Cook pasta until al dente. Drain.
Step Two: Steam carrots. Since I use a big pasta pot to boil my pasta, I usually use the steamer basket that came with it to steam veggies. Just place over the top of some of the steaming pasta water and put the lid on for about ten minutes. Steam until tender, but with a little crunch to them.
Step Three: Lightly saute zucchini. Put the olive oil into a skillet and turn the heat to medium. Once heated, add the zucchini and peapods (if using). Stir continuously until tender, but with a slight crunch. Not mushy. IF you’re like me and you hate messing up every dish in the house (when YOU have to wash them), then once the carrots are done, remove the basket and set aside. Dump the pasta water out. Add the oil to the pasta pot and then the zuccs etc.
Step Four: Mix. Place the pesto into the bottom of a large bowl (or….into the pasta pot with the zuccs if you’re still trying to keep dirty dishes to minimum). Add the pasta. Give it a stir. Then add the carrots, zucchini, peas, salt, pepper, and Parmesan cheese. Garnish each dish with walnuts (if desired). Or chill until ready to serve. Oh, go on….eat it now! Why wait? Nobody’s looking. I won’t tell.