Everything but the Kitchen Sink Pasta Salad

We have less than 3 weeks until the Seneca 7. I’m getting a little jittery about the race… I’ve never run 11 miles before. However, training is going really well. Since I got my running app for my phone in the end of February, I’ve logged 100 miles, and that doesn’t include team runs or spring break.

I ran 5 miles 3 days in a row, followed by a speedy 5k yesterday (sub-8 pace). One of those 5-mile days, Mark and I had the team over for a run though Seneca Lake State Park (the finish line for the race) and a BBQ. We grilled up some burgers sausage and veggie burgers. We also made some guacamole, chipotle dip, a spinach salad and a pasta salad. The pasta salad is not your usual mayo-laden, heavy salad. A few summers ago, while in Maine, we were trying to use up all the veggies before we headed home… and this pasta salad was born. Its more veggies than pasta… just the way I like it. I made 2 pounds of pasta salad for the BBQ and the 7 of us ate it all.

You can put pretty much any veggies you like or any you have on hand… all veggie amounts are approximate, there’s really no need to measure

We also got our team t-shirts, courtesy of Mark’s brother, Matt… GO TEAM LAVA TIGERS!

Everything but the Kitchen Sink Pasta Salad

1 lb whole wheat or quinoa penne

1/2 bunch of asparagus, woody ends removed and cut into 1/2 inch segments

1 bell pepper, diced

2 cups of kale, shredded

1 1/2 cups of corn

1 cup of baby portabellas, wiped clean and quartered

1 medium onion

1 cup of cherry tomatoes, halved or quartered, depending on size

1/4-1/2 cup of Italian dressing

2 tablespoons of olive oil, divided

3 tablespoons of grated parmesan cheese

1 tablespoon of Italian seasoning

Lots of black pepper

Bring water to a boil in a medium or large pot for the pasta. Once it is boiling, add the pasta and cook according to the box directions. While it boils, prep the veggies. In a medium sauté pan, over medium heat, add 1 tablespoon of oil. Add in the onion and sauté for 4 minutes, and then add in the mushrooms and sauté for 2 minutes. With 3 minutes left in the pasta cooking time, add the asparagus and bell pepper to the boiling water. Add the kale to the bottom of a colander and place it in the sink. Pour the pasta over the kale and add the corn to the colander. Transfer the ingredients from the colander, the ingredients from the sauté pan, and the tomatoes to a large bowl or casserole dish. Mix it together. Then add in 1/4 cup of the Italian dressing, 1 tablespoon of olive oil, Parmesan cheese, Italian seasoning and black pepper. Mix it and give it a taste, adjusting it to your taste. You might need a bit more dressing or some more pepper… it’s up to you.

Also, look at the pretty Tulips Mark got me…