I love having things in the fridge all ready to go for dinner this time of year. Things like tabouli, potato salad and pasta salad in all sorts of forms. I got the biggest craving for macaroni salad this week and so made a big batch of it, which I then proceeded to eat for breakfast and lunch all week. It was darn tasty and might have to become a staple until I burn out on it (sometime in August.)
Becky’s Summer Pasta Salad
One box macaroni
Half a bag of frozen peas
Two carrots, sliced
A few celery stalks, sliced
Half an orange bell pepper, diced
Just a wee bit of red onion, diced
Minced Garlic
Cubed Muenster and Mozzarella Cheese
A handful of fresh herbs from the garden – rosemary, basil, oregano, thyme, parsley, dill
Salt & Pepper
Mayo to taste
Cook the pasta according to package directions. Meanwhile, chop all other ingredients. I think that raw onion can be a be overpowering, so I sauteed mine with the garlic in a bit of olive oil for just a few minutes to take the edge off. During the last 3 minutes of the pasta cooking, I threw the peas in to defrost. I drained and rinsed the pasta in cold water, then combined it all.
Yum.
Chicken Wire & Paper Flowers 
I want to grab a bite from your fridge right now. what's your potato salad recipe?