Spring Pasta Salad

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I have the music in me.

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In that, it’s trapped inside of me & I can’t help but belt tunes at the top of my lungs at all hours of the day despite sharing walls with neighbors.

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So I’m channeling my energy into a new hobby: I am going to teach myself to play the guitar.

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Turns out it’s like really difficult. I was trying to learn some v basic chords the other day and thought I was going to break my fingers. I went to yoga the next morning and my left hand cramped so badly I almost collapsed. Is this normal? Anyways, I really suck. First, my guitar needs to be tuned. Having less than no experience, I do not know how to fix this on my own. I just keep twisting the knobby things and plucking and I stop when my ears stop bleeding. Second, I think I should chop off my fingernails??? They seem to inhibit me. Third, I need a kewl strap and a microphone stand so I can stand in front of the mirror and strum while performing for myself. This is all I really want to do tbh. Put on concerts for myself and keep the delusion alive that I am jam packed full of hidden talent and at any moment an agent will walk into my bedroom (if this happened, I should prob be concerned for my safety) and whisk me to Hollywood and I will grace the cover of a couple of major magazines and have a sitcom written around my life. I digress.

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If all else fails, I’ll just dramatically bust the guitar and crowd surf off the stage and into my imaginary audience.

 

 

Time: 30 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 cup of pasta
  • 1 can of chickpeas, rinsed + drained
  • 1 english cucumber, sliced thin
  • 6 mini sweet peppers, sliced thin
  • 8 mini multi-colored carrots, sliced thin
  • 3 radishes, peeled + sliced thin
  • 4 cups of arugula
  • 5 tbsp. of olive oil
  • Juice of 1 lemon
  • 1 tsp. of dijon mustard
  • 1 tsp. of agave
  • S+P, to taste
  • Hemp seeds, for serving

How to:

  • Preheat oven to 400 degrees
  • Arrange chickpeas on a lined baking sheet, bake 15 minutes
  • Remove from oven + drizzle with 1 tbsp. of olive oil + some S+P, bake another 15 minutes
  • Meanwhile, cook pasta to al dente, drain
  • Meanwhile, meanwhile, whisk together remaining olive oil + lemon juice + dijon + agave + S+P
  • To serve, combine arugula + pasta + chickpeas + cucumber + peppers + carrots + radishes + drizzle with vinaigrette
  • Serve chilled or room temp
  • Take a small broom + brush plate contents into mouth to avoid leaving any crumbs behind

 

Adapted from here!

6 thoughts on “Spring Pasta Salad

  1. Danielle says:

    I’m cracking up. My husband plays guitar and teaches. You can’t have nails and it really DOES hurt your hands! We have bottles of New Skin everywhere.

    Like

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