I needed to make a salad for a birthday celebration for 3 of our girls on Monday night. I came up with this pasta salad. I’m still adjusting to cooking with limited ingredients in the tiny camper, but am making progress. I was very pleased with how this came out.
I named it Meltdown Pasta Salad for several reasons.
- It was super hot that day.
- One of our freezers failed and melted down. It was in Rob’s mom’s garage, and we discovered it and had to clean it up that morning.
- I could not find some needed ingredients for my usual pasta salad, having not put them into the camper–so therefore, they were in storage. That was the straw that broke the camel’s back and I had a meltdown.
The salad came out great, and so did the evening. It is gluten-free because that’s what I can eat, but it could be made with regular pasta.
Mix the following in a bowl.
1 box rice rotini, cooked and drained
1 can mushrooms, drained
1 can olives, sliced
1 red onion, chopped
1 cup spinach leaves, sliced into little ribbons
1 tomato, diced
4 basil leaves, sliced into little ribbons
1/2 cup olive oil
1/4 cup lemon juice
Salt and pepper to taste
Several grinds of garlic/salt in a grinder
Pour some dressing on and mix. Taste to see if there is enough dressing. When you have reached the point where you like the amount of dressing, put the rest in a container in the fridge for another day.
This made enough to feed 8 people who took large helpings, and there was a little left over. I would say 10-12 servings.