In light (pun intended) of the fantastic weather that we experienced over dimensions weekend (I am convinced that Thayer has a weather machine, and Dartmouth uses it solely for the purposes of making the weather over that weekend absolutely beautiful), I decided to make one of my favorite spring time dishes. Pasta salad is a staple BBQ food no matter where you go in the good old U.S. of A. But, in my family instead of a heavy, mayonnaise-y pasta salad, we keep it a little bit fresher.
You will need:
2 scoops of pasta (fusilli just happens to be the one they had)
Chick peas
Kidney beans
Corn
Balsamic vinaigrette
This one is a Collis creation that is relatively easy to make, and, it's perfect if you want pasta, but they aren't cooking it anymore (even though you can see them still cooking it for other people). Just go to the pasta line and get two cold scoops of pasta in a to-go container, then go to the salad bar and add in all of the vegetables. To finish it off, add the dressing (I like a liberal amount of dressing) and shake. Then enjoy your…
Fusilli Bean Salad, by DDS and Sam, I am.
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