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…

How Colorful!

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