Yesterday, I was hungry. (Surprise!) At approximately the same time, I found out that while my kitchen is fully stocked to make any kind of cake or cookie imaginable, it is sorely lacking in the “real food” department.
In desperation, I turned to an old, familiar friend: pasta. Before college, pasta played a pretty significant role in my life, especially on random school days off. I would sleep until 1 or 2 pm, stumble out into the kitchen, peruse my food options, and then, without fail, make some pasta. My favorite dish (no judgment) was rotini under cream of chicken soup, with shredded sharp cheddar cheese melted on top.
Somewhere along the way, I started to love pasta salad – usually with tri-colored rotini, olives, ham, you know, the classic. Yesterday, though, when the pasta salad craving hit (hard), I had zero of the above ingredients. No rotini. No olives. No ham.
Thus, I improvised. And while this is called kitchen sink pasta salad, it should really probably be called “refrigerator” pasta salad . . . because everything from my refrigerator went right into the bowl. I was feeling way too lazy to search out herbs to make a real dressing, so I just put in rice vinegar, salt, pepper, and a little olive oil. It. was. delicious.
So, if you want some pasta salad and don’t have any of the “classic” ingredients or even any dried herbs for dressing, have no fear. Pasta salad is super adaptable. Just take any kind of pasta you have, all the veggies/meat in your fridge, and bam! Perfect pasta salad. I’ve posted two recipes below – one for the specific pasta I made, and a general recipe with proportions for any ingredients you want to use. Happy Fridge Cleanout Friday! Continue reading