What's Cooking Wednesday?
Okay, so some exciting things so far.
#1: I have made it to Wednesday without falling off my plan so far. I know, amazing, right? Soooo much better than that silly idea I had back on Valentine's Day!
#2: I now have an official-ish hashtag to go with everything, thanks to my totally awesome cousin, Lisa!
In case you have no idea where this inane rambling is coming from, I posted on Monday that I'm trying to keep to a "summer schedule" {i.e., keeping my productivity going through the summer}. If you missed it, here is the schedule I am using;
I had mentioned in my previous post that a hashtag would be kind of cool to have to track my progress. And my very creative cousin, Lisa Fink, came up with one:
How cool is that???? She's an awesome teacher-person, too, so you can see where she is coming from: it's like my summer homework for myself.
But the even cooler part!!!! Now you, dear reader, can do this with me! If you want to tag along on my summer adventure, just post on Facebook or Instagram with the #summerhw17, and I can see {along with everyone else} what amazingly fun things are being done this summer!
Today being What's Cooking Wednesday gave me a perfect chance to do something I had posted about earlier, around Easter time. I had mentioned wanting to cook through my Pinterest board, Food for Thought, so when my first Wednesday of summer vacation {when I wasn't chaperoning a DC trip} rolled around, I went to my board for inspiration. Now this worked out well for two reasons. One, it's summer, it's hot, and I didn't really want to heat up the house by baking in the oven. Two, at church, I was asked to make a salad for a dinner at the church, so I could try the recipe out for myself at home and then make a bigger batch to take to the church.
Enter in Pepperoni Pizza Pasta Salad!
{Here is the link to the original blog}
Super easy! Super fast! Super yummy!
Here's what you need:
-16 oz. tri colored rotini pasta
-3/4 c. olive oil
-3/4 c. grated parmesan cheese
-1/2 c. red wine vinegar
-2 t. oregano
-1 t. garlic powder
-1 t. salt
-1/4 t. pepper
-8 oz. mozzarella cheese, cubed
-8 oz. sharp cheddar cheese, cubed
-8 oz. cherry tomatoes, halved
-3 oz. sliced pepperoni, halved
1. Boil the noodles for 7-9 minutes. Drain and run under cold water until noodles are cool.
2. Mix together oil, veingar, parmesan, and spices.
3. In a large bowl, pour oil mixture over the cooked pasta, add the remaining ingredients, and give it a toss to coat it all. Refrigerate for 2 hours.
Easy peasy Mac-and-Cheesy, right?
So if you need a quick recipe for a summer get-together, give this a try {unless you already have a standard pasta salad recipe, and then you do you, friend!}
And please join in with me on my Summer Homework Challenge! It's going to be super fun. I promise.
~Stay Gold!
#1: I have made it to Wednesday without falling off my plan so far. I know, amazing, right? Soooo much better than that silly idea I had back on Valentine's Day!
#2: I now have an official-ish hashtag to go with everything, thanks to my totally awesome cousin, Lisa!
In case you have no idea where this inane rambling is coming from, I posted on Monday that I'm trying to keep to a "summer schedule" {i.e., keeping my productivity going through the summer}. If you missed it, here is the schedule I am using;
I had mentioned in my previous post that a hashtag would be kind of cool to have to track my progress. And my very creative cousin, Lisa Fink, came up with one:
How cool is that???? She's an awesome teacher-person, too, so you can see where she is coming from: it's like my summer homework for myself.
But the even cooler part!!!! Now you, dear reader, can do this with me! If you want to tag along on my summer adventure, just post on Facebook or Instagram with the #summerhw17, and I can see {along with everyone else} what amazingly fun things are being done this summer!
Today being What's Cooking Wednesday gave me a perfect chance to do something I had posted about earlier, around Easter time. I had mentioned wanting to cook through my Pinterest board, Food for Thought, so when my first Wednesday of summer vacation {when I wasn't chaperoning a DC trip} rolled around, I went to my board for inspiration. Now this worked out well for two reasons. One, it's summer, it's hot, and I didn't really want to heat up the house by baking in the oven. Two, at church, I was asked to make a salad for a dinner at the church, so I could try the recipe out for myself at home and then make a bigger batch to take to the church.
Enter in Pepperoni Pizza Pasta Salad!
{Here is the link to the original blog}
Super easy! Super fast! Super yummy!
Here's what you need:
-16 oz. tri colored rotini pasta
-3/4 c. olive oil
-3/4 c. grated parmesan cheese
-1/2 c. red wine vinegar
-2 t. oregano
-1 t. garlic powder
-1 t. salt
-1/4 t. pepper
-8 oz. mozzarella cheese, cubed
-8 oz. sharp cheddar cheese, cubed
-8 oz. cherry tomatoes, halved
-3 oz. sliced pepperoni, halved
1. Boil the noodles for 7-9 minutes. Drain and run under cold water until noodles are cool.
2. Mix together oil, veingar, parmesan, and spices.
3. In a large bowl, pour oil mixture over the cooked pasta, add the remaining ingredients, and give it a toss to coat it all. Refrigerate for 2 hours.
Easy peasy Mac-and-Cheesy, right?
So if you need a quick recipe for a summer get-together, give this a try {unless you already have a standard pasta salad recipe, and then you do you, friend!}
And please join in with me on my Summer Homework Challenge! It's going to be super fun. I promise.
~Stay Gold!
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