Alright. I realize that pretty much everything I post about is domestic-related, but today I’m really feeling like a housewife. One of the reasons could be because we took my car to the shop this morning to get inspected, leaving me home alone with no wheels. One of the other reasons could be my brilliant plan to can some dill pickles and some sweet relish today, on top of the normal activities of tidying and laundry. So here I am with dreams of pickle jars lining my counters to use as image for my blog, but as with most dreams, it didn’t exactly come true.
After I finished washing all of my jars out I realized I was missing some pretty key ingredients for both my pickle relish and the dill pickles. I needed garlic, white vinegar, mustard seed, celery seed, 2 red bell peppers, and 2 yellow bell peppers. I was going to use today to go to the grocery store, but I forgot I wouldn’t have a car to use! Not my most brilliant moment. But everything turned out OK when I realized that our lovely farmers market was open today so I took a stroll downtown and bought most of what I needed. I’m still missing the white vinegar for the dill pickles, so I’ll have to make them another day, but I found everything else and now have a giant bowl of ground cucumbers, onions, and peppers sitting, soon ready to be made into yummy relish without that dreaded high-fructose corn syrup that’s in every variety at the grocery store. Yay!
But I feel ashamed to write a post with no pictures though, and since the relish isn’t even close to pretty right now, I decided I’d also share a recipe I created today! Another reason for the domestic feelings. I’m calling this one Confetti Pasta Salad and it was born from having a whole lot of fresh salsa in our fridge. Having too much fresh salsa is never a problem. Especially when it results in this!
Last night I made fresh salsa for our small group because, again, I failed to plan things out well and totally forgot I needed to serve a snack! I spent most of the day cleaning out my old bedroom at my parents house but on my way back home I stopped at a farm and got some fresh tomatoes and a green pepper. I also had to stop at the grocery store to find a red onion, cilantro, and tortilla chips.
I got home to find my husband frantically cleaning the house, getting it ready for the guests. I’m so glad he was so willing to help because I never would have gotten it all done on my own! So after the house was clean I got to work on my salsa. All my ingredients went into my food processor and soon after I had so much fresh salsa I needed two bowls to hold it all! I heard a few people say later that it was the best salsa they had ever tasted! That definitely made me a happy girl!
But I’m getting pretty longwinded here. We had tons of salsa leftover, so for lunch today I decided this salsa is the type of thing that tastes good on foods other than just tortilla chips, so I boiled up some Ditalini pasta and mixed some of the salsa into it and then let it chill in the fridge for an hour or so. I chose the Ditalini because I thought it was a good size ratio to the salsa, but macaroni would probably work just as well! My oh my, it was so good and fresh and summery tasting! The tomatoes were sweet and juicy, the onions added a nice punch, fresh cilantro and basil added their own unique flavors, and the best part is the longer this sits in the refrigerator, the more time the flavors have to really mingle and come together. This is also one of those recipes that you can grow almost all of the ingredients yourself, and if you do it makes creating it just that much more satisfying.
OK. Enough rambling on and on. You want the recipe, I know. Well here ya go, and if you decide to make this please tell me what you think!
Confetti Pasta Salad
1/2 cup fresh summer salsa
2 cups cooked Ditalini pasta
3 medium tomatoes (cut into chunks)
1/2 medium red onion (cut into chunks)
1/2 large green pepper (cut into chunks)
1/4 cup fresh cilantro
2 cloves garlic (minced)
1 1/2 Tbsp fresh basil
1 Tbsp vinegar
1/2 Tbsp lemon juice
1/4 tsp salt
Instructions: Make the fresh summer salsa by combining the salsa ingredients in a food processor (or just chopping everything up finely if you don’t have one!) and let stand for at least 30 minutes. Add about 1/2 cup of the salsa to your cooked pasta and mix well. (Note: This recipe will give you extra salsa to enjoy with chips or anything else as well. Be creative!) Allow the pasta salad to chill in the fridge for at least an hour before serving. Garnish with a spring of basil and enjoy!