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Spring Time Pasta Salad!

March 19, 2012

The temperatures have been steadily climbing  the last couple of weeks here in the mountains. So naturally, the spring time feeling, coupled with the fact that we are skiing in shorts and t-shirts, calls for a brighter, lighter, cooler fair. Hence the colorful pasta salad!

It helps that I have a massive surplus of pasta too, and since we are still in clean out the pantry mode, I feel like I need to use it. This post is going to be short and sweet (hopefully much like the snow and frosty temps that just returned last night and forged onward into this afternoon). Yeh…snow. I am over it at this point. Even if it is taboo to wish for no more snow after the practically snow-less winter we’ve had. I want spring! I want summer! I want tubing and rodeos and hiking and biking…I want sunny warm loveliness.

Maybe I’ll make some more pasta salad and hide out until the sun comes back.

Spring Pesto Pasta Salad:

1 16oz box pasta

2 bell peppers, chopped

1 jar of pesto

1 bag frozen veggies

1 bag baby spinach

garlic powder, cayenne pepper, black pepper, salt to taste

1/2 cup Parmesan cheese

Directions:

While the pasta is boiling, chop your bell peppers. Add frozen veggies for the last few minutes of the pasta cooking to defrost/cook them a bit. Drain pasta/veggies in a colander and toss into a large bowl. Mix everything else in immediately (the spinach will wilt a little because the pasta is warm, this is what you want) add spices to taste. Toss in Parmesan cheese just before serving.

Yum! Like I said, short and sweet. Mmmm pesto.

Enjoy!

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