I looked through the fridge to see what
1 1/2 cup pasta (any shape you have) cooked, drained and cooled
1 cup cherry tomatoes, halved
1 cup leftover cooked drained green beans
1 small red onion, minced
2 halves jarred roasted pepper (or 1 med fresh roasted pepper) cut in slices
1/2 cucumber peeled and cut in half moon slices
3 mozzarella sticks (string cheese type sticks) cut into "pennies"
1 tablespoon pine nuts (optional but they add a lot of flavor and light crunch)
1/4 cup red wine vinegar
2 teaspoons Cavender's Greek Seasoning
1/2 cup olive oil (regular or e.v.)
Put the cooled pasta in a large bowl. Add the remaining ingredients in no particular order. Pour the dressing over the salad* (This makes a lot of dressing and we used a little under half of it. I saved the rest and will use it to marinate chicken to grill this weekend) and toss gently. Serve on a breakfast plate and enjoy.
I thought about taking a picture of this but my phone was out of all charge and I was too hungry to wait so I ate it before shooting. Sorry, but honestly it just looked like a chunky pasta salad. The real flavor difference was the Cavander's and the pine nuts. It was so good and such a nice cool, relatively light meal that was perfect for a hot summer night. The only change I will make is to pinch off a few basil leaves, chop them finely and sprinkle them over the top. I guess it just felt too hot to even think of going outside to pick them. Oh well, there is always next time.