Happy Monday! The weather has been so nice here in California — not too hot, not too cold, which is why I don’t think I could ever leave, although I’ve been tempted during this past year!

I promised I would post my Pasta Salad Recipe which we had last week. This recipe originates from Treebeard’s restaurant where my brother in law used to work in Texas many years ago. It’s in their cookbook, along with the recipe for the dressing. I’m going to post how we make it, which is pretty much the recipe but with store bought dressing. We normally double or triple the recipe. It makes great leftovers!

Treebeard’s Pasta Salad (Serves 6)

Ingredients:
1 tablespoon olive oil
8 ounces tri-colored pasta
1/2 pint cherry tomatoes (I cut these in half, length wise)
1/2 yellow bell pepper (I use a whole one)
1/4 green bell pepper (I use a whole one)
1/2 small red onion (more if you like!)
3/4 cup shredded Monterey Jack Cheese
2 tablespoons chopped fresh cilantro (I add lots more!)

Directions:
In large pot, bring 3 quarts of water to a boil; add olive oil and pasta. Reduce heat and cook, stirring occasionally until pasta is tender yet firm to the bite. Drain. Rinse under cold water. Refrigerate. (*I refrigerate everything together, except the cheese. I add it in right before I serve it. Best to make early in the morning and serve late afternoon/evening.)

*I do this next step while the pasta is draining.

Meanwhile, cut cherry tomatoes in half. Cut peppers into julienne strips and thinly slice red onion. Add vegetables and cilantro to pasta. Cover and refrigerate for 2-6 hours. Before serving, add in Monterey Jack Cheese and toss with Vinaigrette dressing. (*Our favorite dressing to use is Paul Newman’s Balsamic Vinaigrette. It’s so yummy!)

Let me know if you give this a try and how you like it!

Now, on to this week’s menu:

Monday – Sloppy Joes & French Fries

Tuesday – Carne Asada Street Tacos, Chips, Salsa & Guacamole

Wednesday – Smoked Sausage Skillet (*I’m using asparagus instead of broccoli).

Thursday – Chicken thighs smoothred in Cream of Chicken Soup, Celery & Onion served over rice with a side of bread. (*My kids (who are all adults now) nicknamed this dish “Goopy Chicken”. They still ask for it today!)

Friday – OYO

My best friend is coming for a visit next week. She moved from California to Florida a few years ago. I cannot wait to see her!

For more meal planning inspiration, visit the Organizing Junkie.