Okay, the afternoon wasn’t that busy – but my nose was buried in The Help, and before you know it, a speedy dinner is needed. We head out soon to see the play The 39 Steps at UVA’s Heritage Rep Theater. So a peak into the refrig reveals leftover lemon salmon and quinoa from last night’s meal. This is what I made – a pasta salad with this and that…
This is what went into my pasta salad:
- tri-color rotini pasta, thinly sliced celery, slightly steamed carrots
- from the Farmer’s Market – diced green bell pepper, slightly steamed green beans
- leftovers – lemon salmon (served cold), quinoa
- drizzled with Good Season’s Italian dressing made with canola oil and white wine vinegar
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