Today, I'm bringing you a Sunday miracle. I'm posting a.... recipe.
Watch out, food blogosphere. I'm on my way up.
Warning: if you are a serious foodie and require things like precise measurements or enjoy step by step photos, you will not find that in this post.
Here we go! I call this "Spicy Mediterranean Summer Pasta"
Start by boiling a pot of Barilla medium shell pasta. Let it cool completely- you want to eat this dish cold.Medium shells look like this. So adorable! Shells are my favorite, because they capture so much goodness and are easy to eat.
See how well I describe why I chose shell pasta? Wow, this food blogging thing is a cinch!
Here comes the Mediterranean part. Add a couple of spoonfuls of green Lindsay olives. Also, add a couple of handfuls of shredded cheddar cheese.
Now for the secret ingredient- a couple of spoonfuls of Rotel! This is the "spicy" portion. You wouldn't believe how good this tastes with cold pasta.
And finally, about 3 tablepoons (for those keeping score, the first real measurement in this dish!) of Balsamic Vinagrette.
There you have it, a "Spicy Mediterranean Summer Pasta"!
This is a great dish for people with leftover pasta from a... ahem, real pasta dish... people trying to get rid of that stingy jar of olives in their fridge... and people who aren't scared to pour Rotel into anything and everything.