First a little update on my son:
It's been a long journey, but my son is now in remission from leukemia and we are verrrrrrry slowly getting back into a routine again.
Spencer is recovering well and is looking forward to a little normalcy this summer and for his upcoming senior year of high school. Thank you for all of the prayers and kind wishes in his (and our) behalf. We have truly felt God's comfort and presence through this entire journey.
And now onto the recipe:
While sitting in the hospital with my son over the last nearly 6 months, I would find myself daydreaming about new recipes I wanted to try when life was back to normal. Unfortunately after only rarely cooking for months on end, I feel out of practice and it's actually been a challenge for me to get back into menu planning/ daily meal making. Thank goodness for tasty and easy meals like this one to make the adjustment a little easier! Pasta salad with a Mexican zing may sound a little strange, but it came together well and I loved how the fresh flavors combined. It also makes for a great make-ahead meal, since the flavor seems to get better and better as it sits in the fridge.
Adapted slightly from The Bon Appetit Cookbook: Fast Easy Fresh
Click here for printable recipe.
Posted by Lara.
The ingredients:
1 pound box bow tie pasta (farfalle)
1/4 cup olive oil
2 cups diced cooked chicken (a rotisserie chicken or leftover chicken is perfect)
8 green onions, chopped
6 plum tomatoes, chopped
1 can (15-oz.) hominy, drained (found with other canned beans)
1 can (15-oz.) black beans, drained
1 bottle (12-oz.) mild green taco sauce (salsa verde)
1 cup chopped fresh cilantro
1 tsp. salt
1/4 tsp. pepper
1 cup shredded sharp cheddar cheese
Directions:
In a large pot, cook pasta in boiling water, stirring occasionally.
Drain and rinse pasta and transfer to a large bowl. Add oil and toss to coat. Add remaining ingredients, except cheese, gently stir together.
Add shredded cheese just before serving.
Makes 8 servings. Serve room temperature or cold. (it's even better the second day)
Enjoy!
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It's been a long journey, but my son is now in remission from leukemia and we are verrrrrrry slowly getting back into a routine again.
And now onto the recipe:
While sitting in the hospital with my son over the last nearly 6 months, I would find myself daydreaming about new recipes I wanted to try when life was back to normal. Unfortunately after only rarely cooking for months on end, I feel out of practice and it's actually been a challenge for me to get back into menu planning/ daily meal making. Thank goodness for tasty and easy meals like this one to make the adjustment a little easier! Pasta salad with a Mexican zing may sound a little strange, but it came together well and I loved how the fresh flavors combined. It also makes for a great make-ahead meal, since the flavor seems to get better and better as it sits in the fridge.
Adapted slightly from The Bon Appetit Cookbook: Fast Easy Fresh
Posted by Lara.
The ingredients:
1 pound box bow tie pasta (farfalle)
1/4 cup olive oil
2 cups diced cooked chicken (a rotisserie chicken or leftover chicken is perfect)
8 green onions, chopped
6 plum tomatoes, chopped
1 can (15-oz.) hominy, drained (found with other canned beans)
1 can (15-oz.) black beans, drained
1 bottle (12-oz.) mild green taco sauce (salsa verde)
1 cup chopped fresh cilantro
1 tsp. salt
1/4 tsp. pepper
1 cup shredded sharp cheddar cheese
Directions:
In a large pot, cook pasta in boiling water, stirring occasionally.
Add shredded cheese just before serving.
Enjoy!
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