I'm realizing many things as this year rushes without consideration for my feelings, my workload, or my semi-unplanned summer. Like, hello? Don't you know that this year has gone by way too fast? That I still have an unquantifiable amount of chemistry to mentally grasp before I move on to other studies? That I need just a little more time to find summer classes and a summer job?
And don't you know that my cupboard, pantry and fridge/freezer haven't had time to be emptied of their contents just dying to be utilized for recipes?? Come on!
Since I can't stop time or even slow it down, I figured some quick and easy pasta salad would be a proper recipe to kick off this use-up-as-much-as-possible-in-the-next-three-weeks challenge. Don't you think?
"Challenge accepted," she said, sliding onto her hungry tongue a fork-full of hearty, protein-rich pasta salad just bursting with simple ingredients and summer-time flavor.
Makes about 6 cups
For the salad:
1 package Trader Joe's Black Bean Fusilli
2 cups spinach
1 cup halved cherry tomatoes
1 cup frozen corn, thawed
For the dressing:
Juice from one lime
1 garlic clove, minced (or 2 tsp. minced garlic)
3 tbsp. Coconut Garlic Aminos
1 tbsp. maple syrup
- Cook the pasta according to package directions, then remove from heat, strain and rinse with cold running water. Set aside.
- Use this time to prep the other ingredients and dressing, unless you did it beforehand, in which case, go you! Toss everything in a big bowl and stir to combine.
- Refrigerate 30 minutes-1 hour to let the flavors marinate, then serve immediately or keep refrigerated until you're ready to eat.