1/4 box mini fusilli
1/4 cup onion, diced
1/2 cup pepper, diced
1/3 cup green creme peas (black-eyed peas would be a great sub)
1/2 cup cucumber, peeled and diced
1/2 cup cherry tomatoes, halved
3 tablespoons italian dressing
I'm really blowing your mind by posting a pasta salad recipe today huh? What next Sonya, a recipe for toast? I know this sounds kind of plain jane, but it had been awhile since I made a fresh pasta salad without using a box as a crutch. I don't know why; making a fresh salad is about the same amount of work as a box. Remember that cute baby I had recently? Let's blame him.
So I boiled the pasta according to the directions on the box and threw in the green creme peas I had shelled at the same time. If you substitute garbanzo beans or black eyed peas, this step is not necessary. Also, I would use more beans if I were you. But I was me and got tired of shelling the creme peas, so I used a smaller amount. I could taste the laziness in my final salad let me tell you, yet it was still quite delicious.
Anyway, while the pasta cooked, I diced my veggies up nice and pretty until the timer went off. Then I drained the pasta and peas and ran cold water over them to stop the cooking process. I dumped everything into a pretty bowl and doused it with some poppy seed dressing (basic Italian would work too.) If I had some Cha Cha dressing, I would have poured the entire bottle all over my salad. I picked some up when I visited my dear friend in San Francisco and we finished it in no time sadly. If you ever see this stuff in a store, pick up a bottle, you will not regret it!
I promise more dishes that do not contain almost exact ingredients next time. I confess I made this salad at the same time that I made the garden pasta with bacon. My multitasking is astounding no? No?
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