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Spring Pasta Salad

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We drove from one side of the country to the other, stopping for a few weeks to see family.

The first leg of our trip was smooth, but exhausting. Though it took me almost a week to feel human again, we were lucky to enjoy good times as my parents got to know – and fell in love – with Skye.

I was craving that smooth exhausting trip on the second leg, which was 18 hours of chaos over the course of several days.

We ended up getting a flat tire. In the middle of NOWHERE. On a highway where the speed limit was 75 and the area to pull off was tiny. While towing a trailer. (Which meant we couldn’t change it ourselves.)

In the hours we were stranded, Skye got sick and started projectile vomiting. Nothing like being stranded in the hot sun with a sick baby to make a Mama panic. I’m not going to lie. I said many prayers that we would all just get out of that situation alive.

We ended up getting help from the tiny town that was an hour away and buying two of the wrong sized tires (because that was all that was available) just so we could get back to civilization.

The vomiting continued and I honestly lost count of the stops to clean her and the car up.

By the time we finally made it to our destination (with a full trailer to unload) I was mentally and physically exhausted.

Fun times.

Despite the total exhaustion, the most overwhelming feeling was gratitude that we were all ok and that though it was a stressful situation, nothing bad really happened.

One of the things that made being stranded a little easier, was that I always prepare and have a cooler full of food packed for these long trips, so I knew that no one would go hungry.

Ingredients:

  • 8 ounces gluten free pasta
  • 1 cup fresh or frozen baby peas
  • 1 1/2 cups fresh sugar snap peas, cut into 1/2 inch pieces
  • 1 cup julienned carrots
  • 1 1/2 cups diced cooked chicken or diced sautéed tempeh
  • 4 ounces diced pimento, drained
  • 4 green onions, sliced
  • 1/3 cup radishes, sliced thin
  • 1/4 cup fresh parsley, chopped fine
  • 1/2 cup balsamic vinegar dressing (more to taste)
  • 4 ounces goat cheese, crumbled (optional)

Directions:

Cook pasta according to package directions, adding in baby peas, sugar snap peas and carrots in the last two minutes of cooking. Drain and rinse with cool water. Drain again and transfer to a large bowl.

Add chicken, pimento, green onions, radishes and parsley to the bowl. Toss with desired amount of dressing. Top with goat cheese if desired. Serve chilled or at room temperature.

Nutrition excludes dressing: Servings 6, Serving Size 190g, Calories 333, Fat 9.4g, Carbohydrates 36.8g, Protein 25g, Cholesterol 52mg, Sodium 129 mg, Potassium 350mg, Fiber 6.4g, Sugars 5.1g, WW Pts 8g

 

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