Tuesday, July 6, 2010

Colorado Pasta Salad - a Guest Blog by Jeano

I know I have already introduced my lucky readers to my Uncle John (aka Jeano).

But I think you could all stand to get to know him a little better. And what better way to explain my good humored, lovable uncle then by letting you in on his email to me about wanting to be a guest blogger:

From: John
To: Lindsey
Date: Tue, Jul 6, 2010 at 4:48 PM

Subject: I want to be a guest contributor

Signed-by ymail.com
Details 4:48 PM (18 hours ago)

I want to be a guest contributor to your Bite Me food blog. Since I am still starting up you do not have to compensate me financially for my contribution. So here's my new creation, let me know if it made the cut.

Uncle John loves Colorado. He spent some time there last year, and he was always emailing the family pictures of amazing views. Everything looked like it belonged in a car commercial. Basically, snow makes everything more beautiful.

I told my uncle that my only regret in posting this recipe is that I wish he had sent it to me sooner so that it could have been a part of my 4th of July BBQ (post to come).

Colorado Garden Pasta Salad

This is a healthy pasta salad that can be enjoyed anytime, it is quick to make, simple and tastes better as a leftover. So go ahead and make lots of it and feel free to modify it to your taste.

1 box 14oz of whole wheat pasta, I like Rotini since I can pick it up in fork easily. Hey when I am hungry I want to eat and not play with the food
1 red bell pepper
1 can of sweet corn or equivalent frozen sweet corn
1 can sweet peas and carrots or equivalent frozen sweet peas and carrots
1 can of black beans.
1 whole rotisserie chicken
1 large bundle of broccoli
handful of shredded cheese
salt and pep to taste

Cut red pepper into small cubes.
Rinse black beans and add to red peppers

Debone the rotisserie chicken and add to pepper and black beans

Boil broccoli until done and add along with corn, peas and carrots to the salad mix.
Mix well and add salad dressing of choice along with some salt and pepper to taste.
I prefer balsamic vinegar and olive oil but you can use what ever you like.

Chill and serve.


The Boston Lady said...

Well, now I have the perfect dish to try out on my book club people next time I host! And the sight of the corn on the cob has my mouth watering with good memories of the last time I had your grilled corn on the cob. And the peaches!! I hope they are still there when we visit. How beautiful.

Sammy said...

Oh the peaches are not ready yet...still on the small side. They should be starting to ripen just in time for your arrival!

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