Hmm… what should I make for dinner on a hot summer day?
I already had about a pound of cooked whole wheat pasta in my refrigerator.
Ahh, a chilled noodle salad would be perfect!
Mix the dressing together in a big bowl and toss in the noodles until they are well coated.
Add a pound or two of cooked shrimp, or even shredded chicken if you prefer.
I thawed out some frozen, cooked shrimp.
You can use any vegetables you have on hand. Here I roasted some strips of eggplant and tomatoes drizzled with a little olive oil and herbs at 400 degrees for about 35 minutes.Let cool, then dice tomatoes before mixing in along with eggplant.
I do small baking jobs like this in my countertop toaster/convection oven. It’s great to use not only to save on electricity, but also so you don’t heat up the house. When it’s really, really hot outside, keeping the house as cool as possible is important. Alternatively, if you use a big oven, you can plan ahead and roast your vegetables in the early morning or late evening when it’s cooler.
Roasted green beans, asparagus,cherry tomatoes and zucchini are good too.
I also tossed in 1 thinly sliced red bell pepper and some leftover steamed green beans which I cut into thin strips.
Make sure everything gets a chance to be coated with the dressing.
It’s easiest to use long, wooden chopsticks.
Using my trusty chopsticks, I spun each serving of pasta into a cute little ball and served atop a mound of mixed spring greens, and then spooned extra veggies and shrimp all around.
A light sprinkle of sesame seeds, and a few small slices of tomatoes and jalapeno pepper finish the top.
A feast for our eyes and our tummies.
No complaints tonight, and better yet, I didn’t have to run out in the heat to the grocery store for ingredients.
- 1 lb. whole wheat pasta, cooked
- 2 lbs. cooked shrimp
- 1 c. red bell pepper, thinly sliced
- 8 c. mixed spring greens
- 3-4 c. assorted cut veggies (eggplant, asparagus, green beans, zucchini etc.)
- 2-3 T. olive oil
- ¼ tsp. sea salt
- 1 tsp. Italian herbs
- For the dressing:
- 1 bunch cilantro, chopped
- 3 cloves garlic, minced
- 1-2 T. grated ginger root
- 2 finely minced, seeded jalapenos
- ½ c. soy sauce
- ¼ c. balsamic vinegar
- 3 T. maple syrup or sugar
- 3 T. olive oil
- 1 T. sesame oil
- Preheat oven to 400 degrees. Toss the 3-4c. of cut veggies with the olive oil, salt and herbs. Roast about 35 minutes or until tender. Cool.
- Mix together dressing ingredients in a large bowl. Toss in pasta and coat well. Then gently toss in shrimp, red bell peppers and roasted vegetables. Chill before serving.
- Serve atop mixed spring greens. Sprinkle lightly with sesame seeds and garnish with additional jalapeno slices if desired.
