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Wednesday, July 6, 2016

The Reformation Movement!

I have mentioned before that TheHub does not like to eat leftovers, but sometimes he just has to. Tonight, for instance, we have a slab of ribs left from the 4th, and I am not about to let those die an unnatural death in the meat drawer of the refrigerator.  There is no way I am going to try and reform the actual ribs, but am changing the sides into something that is still barbequish but not the traditional corn on the cob, baked beans, cole slaw we had on the 4th. Tonight we had leftover ribs, collard greens and a very simple pasta salad that I make quite often.  It stands the taste test and many nights we will have only it for dinner. Tonight its purpose was to serve as a side decoy dish.

                                                            Fast Easy Pasta Salad



1 1/2 cups uncooked pasta (cooked al dente and drained)
1/4 cup olive oil
2 tablespoons vinegar
1/2 teaspoon Cavender's Greek Seasoning
3 tablespoons chopped sweet onion ( Vidalia's are the best)
1 roasted, peeled and seeded red bell pepper, chopped (how-to here)
1 medium tomato, seeded, peeled and chopped
1 small can sliced ripe olives, drained or 1/8 cup other pitted sliced olives (I use kalamata)

In a medium size bowl pour the oil, vinegar and spice mix over the pasta. Toss gently. Add the remaining ingredients and toss together. Refrigerate covered for at least an hour. Eat and enjoy!

And to be honest and transparent here, I did not peel or seed the tomatoes. It was going to take more time than I was willing to put into the preparation.  It did dilute the dressing a bit but such is life.

12 comments:

  1. That's a keeper. I love pasta salads.

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  2. Fortunately my partner DOES like left overs. Curries and casseroles are among his favourite dishes and both taste better on the second (or subsequent) reheating.
    I would love your pasta salad. And life is almost always too short to peel or seed tomatoes.

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    1. I will peel and seed for company only (well not the people who know me really well type company)

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  3. I don't know what we'd eat without leftovers since cooking doesn't happen here every night.

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    1. It doesn't happen here either but I learned over the years to change the form and make it look like a completely new dish. I was not going to do it this time, leftovers were eaten and everyone survived.

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  4. I'm sent home a lot of leftovers but we are still eating whats left. Since Anna and Scott are home, it is helping that I don't have to make lunch. But to be honest, I am getting a bit sick of it.

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    1. I get tired of eating the same thing too, but I do it all the time. My lunch is almost always leftover whatever until it is gone.

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  5. If I like a meal, I never get tired of the leftovers. I cook about once a week, mostly meat. Then, if there are any leftovers of sides, I eat those, too. Usually, there is enough meat for more than a week, so I freeze part of the meat but not the vegetables. This last week, vegetables died because I have been suffering from allergies.

    I never peel or seed tomatoes, never did. If company cannot handle it, too bad. I have commented to special company that I don't peel or seed tomatoes. Special company has comment they don't peel tomatoes either.

    Thankfully, exbf likes leftovers. I cook enough to send it home with him. Of course, if he did not like leftovers, he would not be taking it home. Since he only comes once a week, I thaw the meat and cook vegetables fresh.

    Your meal looks delicious. I LOVR Kalamata olives.

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  6. I love Kalamata's also. I keep them pretty much all of the time. I am so glad grocery stores have olive bars now so I can get enough to have on hand but not so many that they spoil. I would love to say I slaved over the bbq but I really stopped at Jim and Nick's on the way home from the lake and picked it up!

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  7. Your collards look delicious! And the pasta salad is similar to one I make, although served warm and with capers, too. But I've done just tomatoes and olives, too. I've never tried the Cavender's Greek seasoning, but you've mentioned it quite a few times. Is it a favorite?

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  8. I can't live without it. I never buy salad dressing, instead I make it with olive oil, wine vinegar and Cavender's. I use it every single day!

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