10 Oct Mon 2011
Summer is over, Let's have a Pasta salad
I saw the temperature today at 2:30 pm it was 93 F and warming up. Upon returning from the grocery store this evening I was ready to cook. Tri-color Pasta and Chicken thighs @ $.79 per pound were my find today.
I began by boiling half the bag of Pasta.I prepared the baked Chicken thighs two different ways. Herbed seasoned in Chardonay for The Wife. And I had mine submersed in Champaign BBQ sauce with a Red onion between the skin and meat. When the Pasta was finished I added fine diced Fresh Red and Green Bell peppers, Red Onion, Fresh Zucchini, Parmesan Cheese and Rice vinegar, Balsamic blend. I made enough of the Pasta salad to last for a few days.The Chicken thighs and Pasta salad will be enjoyed tomorrow with Market fresh Corn when The wife and I take a lunch break. Tonight I took the Pasta salad, added Tuna salad and the current SamM salsa. Topped it off with croutons. Sprinkled rice vinegar on the croutons. And savoured every bite.