world’s easiest pasta salad

Originally uploaded by Bake & Destroy!

Every winter in Chicago I wonder why I didn’t spend my summer days lounging in the sun and hanging out by the lake. Every summer I wonder why I wasn’t diving head-first into snow piles and enjoying hot chocolate while it was still appetizing. Yesterday was a head-first into the snow day. It was blazing hot and the ground was muddy from the previous day’s tornado. Yeah, there was a tornado in the city. My tattooer, Chris Smith said it was God’s punishment for dudes in girl’s jeans- something that has become embarrassingly popular in a city that used to be known for its tough guys.
Anyway, I’m taking advantage of my last few days as a stay-at-home mom (I start my new job at Reusablebags.com next Friday) so I don’t want to cop out on a hot day and make a salad or something, but I also have no desire to turn the oven on or spend any more time in the kitchen than I need to. Tony and I are big fans of picnic food, and pasta salad is one of my favorites. So this is a really easy, really cheap one you can probably make out of stuff you already have in your cupboard.

You will need:

• 1 lb. tortellini (frozen, dried or fresh)
• 1/2 cup olive oil
• 2 Tbs wine vinegar (red or white)
• freshly ground black pepper
• a pinch of salt
• 1/4 cup Parmesan cheese
• 1/2 tsp sugar
• 2 cloves garlic, minced or squished through a garlic press
• plus: any veggies you have lying around (optional)

Then you:

Cook the pasta until it’s al dente, don’t over cook it or the stuffing will fall out and the pasta will be mushy. while the pasta cooks, stir together all of the remaining ingredients. If you’re adding veggies that need a quick blanch before you toss them in, do that while the pasta cooks too. I added olives, but I wanted them to be nice and firm so I added them right before serving.
When the pasta is done, drain it and rinse it in cold water. Let the pasta cool before you toss it with the dressing. Chill in the fridge for 2-24 hours, and allow the dish to come to room temperature before serving.

Easy, yeah?

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