Summer Eating, Part One.

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.

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