Pasta salad has become the love language of the summer of 2016.
It's just so multiplicitous. I can make a whole batch for a family in the sleepless newborn state of life (and maybe hoard a few lunch servings), and they too can pull it out for insta-meal after insta-meal. I can eat on it, my roommates can eat on it, sometimes once (or twice!) a day for a week, still finding garlicky basily freshness punched into every veggie crisp bite. Before you know it, your roommate is also making multiple batches of the pesto pasta variety and feeding it to her people.
And then sometimes when TakeThemAMeal.com reminds you to deliver your pasta salad, you get to hear stories and struggles, and figure out that dropping by some dairy-free chocolate the next week when all the crazy of life will be descending will speak love even stronger.
And sometimes catering-sized pasta salad behemoths will take over your fridge when you marry off a roommate. Then pasta salad becomes the means to laughs around the table and an excuse to blend leftover citrus and berries with some tequila, which might have had something to do with the laughs. And it doesn't stop giving there. It becomes insta-food for a friend with energetic kids whose husband is out of town, and an excuse to stop by and talk with someone who after their super hard day ends up filling you up with encouragement too.
So why not make it this week too?
Pesto Pasta Salad
1 recipe pesto OR 1 jar pesto
1 box bowtie pasta, cooked (I use whole wheat.)
1 rotisserie chicken, with meat pulled off into bite-sized pieces
1 can artichokes, chopped
1 container grape tomatoes, sliced in half
1 green pepper, chopped
Salad greens, optional for serving as your salad bed
Stir all ingredients together until pesto has coated most of the surface area of most of the other ingredients. Serve at room temperature or cold, over a bed of salad greens if desired.