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I'm Not a Professional Chef, Nor Do I Play One on TV
 Okay, so it's 8:30am and I've already burned a pot of veggie noodles**! (aack!)
Well not BURNED BURNED, but let's just say that while sitting at the PC reading various PPK posts and foodie blogs, I hear a crackling a few times. I ignore it thinking it is the boy's chewing on their wooden chew toy. I hear it again and it DAWNS ON ME that OH MY! THE NOODLES!!! I run into the kitchen and there isn't a drop of water left in them! The top portion of the noodles is a bit overcooked (though Kiddo might opt to eat them for lunch, as she loves pasta and isn't too picky) while the bottom part is stuck like glue to the pot!
Now, this is a rarity here, folks, truly it is. Burning something under the broiler, perhaps, but I've never burnt milk, never left a boiling pot on too long to dry out, etc. But this morning, yes, I was having a piece of toast (from the 2 loaves I made the other day) w/garden cream cheese on it and a giant mug o' chai tea (with agave nectar and some SF non-dairy creamer, mighty tasty I must say!) and well, I just plum forgot!
So, because I have OODLES OF NOODLES (thanx to the food co-op I'm in) I put another pot on. I have every intention of making some Italian pasta salad today and by-cracky, I'm going to! LOL I just put the noodles into the water....and set the timer this time!
**Note: Yes, I actually took a picture of my bin of dry whole wheat veggie rotini! I had looked on Google Images for a picture to use but nothing quite had the brilliant, wholesome color as the veggie noodles I use. So, I grabbed the camera, opened the blinds in the kitchen and snapped the photo! I'm a dork, I know.
Edited to add: Here's the finished pasta salad. Nothing fancy, just yummy. A go-along dish for our family's barbeque this afternoon to celebrate America's Independence!
And the recipe (more/less):
2 cups (spiral noodles)
Dressing:
2 Tbsp. chopped fresh parsley
1/4 tsp. each oregano, basil, vegetable powder, sea salt and paprika
3 Tbsp. olive oil
2 Tbsp. red wine vinegar , or other vinegar
1 tsp. soy sauce
1-2 tomatoes, cored and chopped
1 cup broccoli florets, lightly steamed (I had steamed broccoli leftover from the other day, so this was already on hand)
10 black olives, sliced or finely chopped (I had some canned, sliced black olives already on hand from a previous day of pizza making.)
1/4 cup chopped sweet onion (or red onion)
Instructions:
Prepare the pasta as normal (don't leave it on the stove and forget about it like I originally did! LOL.) While pasta is cooking, prepare the dressing and combine with the chopped veggies. Drain pasta, rinse in cold water, and set aside. Pour on dressing and toss till fully coated. Cover and store in fridge till time to eat. This will keep for several days in the fridge.
Optional Ingredients:
Sliced and/or chopped fresh mushrooms
chopped red and/or green pepper
1/2 cup lightly steamed carrot slices
finely chopped celery or 1/2 tsp celery seed
freshly ground black pepper
toasted sesame seeds sprinkled on at serving time
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