In my recent post about hosting a mermaid-themed party, I mentioned that we will be serving pasta salad.
One of the things that I love about pasta salad is that it’s so flexible.
Basically, all you need is a pound of pasta (your choice) cooked per package directions, drained, and rinsed. After that, whatever you add is up to you.
- I use 1 cup of dressing to start. Usually, I use zesty Italian-type dressing, but if you are a pesto lover, 1 jar/can of pesto and a few tablespoons of your favorite oil (I like avocado oil) is excellent. Red or green pesto, whatever your preference is. If you are serving vegetarians, avoid red pesto because it contains anchovies.
- 1 cup of diced cheese- Mozzarella, or mozzarella pearls, or cut up a couple string cheese sticks.
- 2 cups vegetables, cut into bite-size pieces. Bell peppers, broccoli, black olives, tomatoes (either grape or cherry), and fresh, shelled peas are some of my favorites.
- Optional, but tasty: a bunch of fresh basil, cut into ribbons (chiffonade).
Mix all ingredients together, and store in a tightly closed container for at least 4-6 hours prior to serving.
This recipe serves about 8-10 as a side dish, less as a main dish. If you need to add meat to this, as a can or 2 pouches of chunk tuna, drained and rinsed.

And don’t forget Samoas cheesecake cups.
If you are into Organic/Natural/Healthy products, then
I started this post last night, but then I had to scurry to prep for all the rain we are getting over the next few days. For some reason, all of the umbrellas are in the detached garage? Who knows.
I’m posting a lot less these days because I now have a full-time job outside the house, and y’all- I’m freaking exhausted at the end of the day. weekends are spent doing family stuff (mostly playing with legos and drawing), and doing kid activities like martial arts and girl scouts.
I’m pausing our
A new month means a reminder about all of the free food options there is here in San Diego County.