I am always so amazed by how fast the changes in our surroundings take place during the changes of season. Specially spring! This year we had a ton (and more) snow on the ground and my best guess was that we wouldn’t see the vibrant colors of spring until later on. Surprise, surprise… here it is and in full force. We have been blessed with the most beautiful weather, warm, breezy and sunny and I have been true to my promise to enjoy as much as possible of this beautiful sun.
I have been filling up my (almost non-existent) free time with my garden. The beds are almost all full with my favorite veggies, leafy greens and berries. Gardening always brings out the best of me and it helps me heel from worries and daily stress. The slow growing seeds have so much to teach us about fundamental things that we seem to have forgotten. Patience, delicacy, grace and strength are some of them.
This veggie salad is filled with the best aromatic flavors of early spring. Making this dish to me is a combination of a joyful task and a grounding connection and appreciation for the gifts from Mother Earth. The earthy flavor of fresh cut cilantro adds a whole new dynamic to this dish along with the sweet peppers and fresh raw broccoli.
My favorite thing about this dish, and I can give you a million reasons, is that it’s a cold served plate. During the hot summer days the last thing I want to do is eat warm dishes. Besides you can double or triple the recipe and keep in the fridge for a couple days. It’s the type of food that just keeps getting better, the pasta will soak in the flavors from the veggies really well and taste delicious the next day or two. (Pss… this colorful dish will easily trick your kids into eating some veggies, just cut them up real small!)
If you are looking for ideas on foods to bring or offer and gatherings, pasta salads are a great option. This colorful dish will not lead to disappointment as everyone seems to enjoy it and it will look amazing on the table.
- 1 lb veggie pasta
- ¼ cup olive oil
- ½ cup italian dressing
- 1 cup broccoli
- ½ green pepper
- ½ red pepper
- ½ yellow pepper
- ½ orange pepper
- handful cilantro
- handful scallion
- salt & pepper to taste
- Cook the pasta according to the package instructions
- Strain the pasta and set aside
- Cut up the broccoli, peppers, cilantro and scallion into small pieces.
- Mix the olive oil and italian dressing in a cup
- Pour the cooked pasta, the oil mix and the veggies into a large bowl
- Mix everything together and refrigerate for at least 30 minutes before serving
Denby ‘Duets’ Four-Piece Place Setting – Orange
The Duets collection is oven-to-table dinnerware perfection that coordinates perfectly with your other dishes. Included in the four-piece place setting are a dinner plate, salad plate, soup/cereal bowl and a large mug. Color(s): black & blue, brown & turquoise, chestnut & appl…