who's got two thumbs and one a whole Executive Function to make food thats beyond bare minimum!!!
(this pasta salad is more complex cooking than i've done in many months. i have to clean like, 2 dishes now. please clap)
recipe i made up just now
- half a pint of sungold cherry tomatoes
- a hunk of mozzarella (how ever much comes in one package)
- most of a box of rotini (less than a whole box in order to balance in proportion of the other two ingredients. adjust to whatever your ideal stuff :: pasta ratio is)
- 2 big scoops of pesto
- olive oil
- balsamic vinegar
- salt your bowl to taste
- cook the pasta according to the box instructions
- while thats cooking cut the mozzerella into bite-sized rectangles
- rinse off the tomatoes and pull out any gross squishy ones
- when the pasta's done and drained, put some olive oil into the pot and put the pasta back into the pot.
- choose your own adventure
a. if you want your pasta salad to be hot, proceed to step 6.
b. if its hot out and youd prefer room temp or cold pasta, leave it in the pot for half an hour while you video chat your mom or put the pot in the fridge if you really want it cold - add the mozzerella, tomatoes, pesto, some more olive oil and the balsamic vinegar* into the pot
- mix it all up in the pot and serve. salt to taste
*i poured the oil and vinegar straight into the pot and have no idea how much i used. use about equal amounts of each and listen to your heart. or, just use 1/4 cup of each, thats probably fine.