(Am I allowed to make a Brokeback reference on what is largely a family-friendly blog?)
I have a recipe for you that will make you want to move to Idaho and become my best friend.
I know what you are thinking- but really, the potatoes are SUPER awesome around here, and Idahoans aren't ALL hicks. A lot, but not ALL. And the salad is worth it.
This heaping bowl of goodness was first made for me right after Isaac's birth by my good friend, Colleen.
And we haven't been able to stop eating it since.
I am almost (if I wasn't so darn tired) willing to have another baby just so that Colleen will make me some more.
When I just started thinking about writing this post, I had to go to the store to get ingredients to make some more. That is how strongly I feel about this pasta salad.
It is also, almost definitely, the answer to the question : why do I still feel so chubby and pregnant-ish when my baby is 4 months old?
I'm sure that it has a gazillon calories,
But, you know what else has calories?
And chicken breasts.
So, here is my theory:
If I cut out all of that other “healthy” junk, and just eat this pasta salad, pretzel m&ms (yes.), and s'mores, than I will actually start getting thin.... ish.
I also have some crest-whitestrip knockoffs burning my teeth right now, so maybe my smile will be such a dazzling shade of white that it will blind anyone before they can look down at my stomach/hip/thigh region?
Armed with those weight-loss theories, here you go:
(This recipe came out of the Taste of Home magazine, but I don't know what it is called. So, for all intents and purposes, it will hereafter be referred to as:)
This is Why My Pants are Unbuttoned Pasta Salad
-Boil up a package of cheese tortellini. I choose rainbow pasta because color makes it look a little healthier to me. It is probably actually the opposite (food coloring, anyone?) but there you go.Drain it and dump it into a bowl.
-Throw in a container of MARINATED fresh mozzarella balls.
-Add a can of olives
-Dump in a jar of MARINATED artichoke hearts, quartered. (I break these up into little chunks so that I have one in every bite.)
The original recipe had chopped up orange bell peppers in it, and it was delicious. But remember that vegetables = calories, so I would throw in a few more cheese balls instead.
-Stir it on up with some pesto sauce to taste (I use about 3/4cup)and a glug of red wine vinegar.
Let it sit in your refrigerator for a few hours, and serve.
Take bites out of the leftovers any time you feel like you can't survive being a mom for another minute.
I’ll meet you at the airport.