Green Pasta Salad

Itching for the summer?

So am I, which is why I came up with this recipe for pasta salad. Although it always tastes better by a pool/at a BBQ/in the sun/with a cold beer/while wearing shorts, it will bring a little bit of sunshine to these cold winter days.

The recipe mostly came from my own head, aside from scanning through some different pasta salad recipes that I could find to see which parts I'd like to use for mine. I call this green pasta salad because those were the only colored veggies I used.

1/2 lb pasta
8oz frozen peas
1/2 cup chopped spinach
1/2 small yellow onion, chopped
1/2 avocado, sliced
1/3 cup mayonnaise
1 1/2 tbsp vinegar
1 tbsp sugar
1/8 tsp parsley
1/8 tsp oregano
1/2 tsp garlic powder
1/4 tsp chili powder
salt and pepper to taste

Makes about 4 servings

Boil the pasta according to directions on package. This pasta salad would work best with a shaped pasta rather than a vermicelli or fettuccine type. Meanwhile, prepare the vegetables by defrosting, cutting, etc. Add the sugar and spices to the veggies and mix. Once the pasta is drained and cooled, add the vegetables to the pasta. Then add the mayonnaise and the vinegar and mix well. Refrigerate until serving.

This recipe is very versatile. Next time I make this, I might just omit the spinach because it didn't do a whole lot that I could taste, it was just something in my freezer to give it more bulk. You could also use a bit less mayo and I think it would still taste relatively the same. My roommate said she really likes it! I hope you enjoy your taste of summer as much as I did. 

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