Here’s the third entry in my ongoing quick and dirty recipe series. Today’s recipe is the quickest and dirtiest one yet: pasta salad you can make even when you just do not feel like cooking. As always, the ingredients pictured are what I felt like using the day of the photo shoot. Change things up and make it your own.
First, start boiling your eggs, since that’ll take a while. I like it best when the yoiks are runny. You know what a pain hard-boiling eggs the way you want them can be. Experiment.
While your eggs are boiling, cut up your salad stuff. I always choose vegetables that don’t have to be cooked. If you want to complicate this by cooking your vegetables, go right ahead.
If you really want to make this as meal-like as possible, add a can of tuna for a meat-ish and protein-y touch.
Cheese is always a plus. I usually go with these cubes of gouda. (Open bag, dump into bowl.)
Put everything in a big bowl. Cut/rip up your boiled eggs (take the shells off first) and put them in, too.
Next, we boil the pasta. PROTIP: Boil the pasta in the same pot you just boiled the eggs in. I think tube-shaped pasta (macaroni, etc.) absorbs the flavors best. Boil the pasta for one minute LONGER than it says on the package.
When the pasta’s done boiling, drain it and run it under cold water to cool it off. Add it to the bowl with the other ingredients.
Dressing: my go-to dressing is vinegar + olive oil + Krazy Mixed-Up Salt. If you do this, add, mix, taste, and add more if necessary.
All done! Everything’s in one bowl, it’s a semi-balanced meal, and you only dirtied one pot. Pretty good!