On a day where nothing feels easy anymore, I have found an exception: here is a delicious, light, and somehow too-good-to-be-true Easy Pasta Salad.
My nephew, Phillip, married his long-time sweetheart Aubrey recently. Don’t you just love the name Aubrey?
The wedding, like her name, was so sweet.
What’s a wedding photograph without an adorable discussion between the flower girl and the ring bearer?
Phillip and Aubrey were married in the same small town I grew up in.
I’ve felt a calling toward my past lately; like an undeniable tug to connect with days gone by.
I reunited with an old friend. How I lived without her in my life for so long, I do not know.
Another friend from my childhood recently celebrated her parents’ 60th wedding anniversary. That gathering included so many people I hadn’t seen in many years.
And then there’s the Bee Gees.
I used to love the Bee Gees when I was a kid but really hadn’t listened to them in years. My hubby and I were doing some shopping recently when “Staying Alive” came piping out through the store’s sound system. After a few rounds of my dancing in the aisles, my hubby was thoroughly embarrassed. Of course, he’s often embarrassed when he’s out in public with me.
So you know what he did? He equipped me with not just one but several Bee Gees CDs. I wonder if he was hoping this will prevent any future in-store toe twinkling.
Silly boy. He should know by now that breaking out into spontaneous dancing is something I do, even when the Bee Gees aren’t in the background. Oh well, I’m now living my days in three-part falsetto harmony heaven. It’s quite a place to be.
This walk through my past has been interesting, and not all entirely bad. But capping it off with a wedding? Well, that was just icing on the cake.
Speaking of cake, my sister, Susan, made all the food for the reception. I don’t know how she did it, but I’m so glad she did. She made everything from trays of baked beans to banana pudding and everything in between. And, of course, she even made a vegan version for us, including this Easy Pasta Salad. She sent the vegan leftovers home with us. With every bite we remember that fun day spending time with family celebrating Phillip and Aubrey and wishing them the best as they build their life and family together.
Easy Pasta Salad
- 2 cups multi-colored rotini pasta uncooked*
- 1 cup fresh broccoli, cut into tiny florets
- 1 cup fresh cauliflower, cut into tiny florets
- 1/4 cup fresh green onion, chopped
- 1/4 cup sliced black olives
- 1/4 cup of your favorite dairy-free Italian Dressing*
*Use gluten-free pasta & dressing to make this a Celiac-friendly meal.
- Bring 3 cups of water to a boil, add pasta, and boil for 8 minutes.
- In the meantime prepare your broccoli and cauliflower florets, and chop the green onions and black olives.
- When the pasta is done, pour it into a strainer over the sink. Be careful not to burn yourself!
- Rinse the pasta for just a second or two in cold water. Then place the hot pasta, broccoli/cauliflower florets and chopped green onions in a large bowl. Stir the ingredients together to allow the broccoli and cauliflower to soften a little bit from the heat of the pasta. Let that sit for about 10 minutes or so until the pasta has cooled.
- Add the black olives and Italian dressing, stir until everything is well acquainted and then enjoy!
Sure, you could put the Easy Pasta Salad in the fridge and let it chill out for an hour or so. Or you could do like my hubby and add a little steamed broccoli on top and eat it slightly warm. It’s a tasty dish either way. Tasty…and did I mention it’s also so easy?