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The Fabric Maverick says... Summer is here!

May 26, 2009

It is not June 21st, but the signs of summer are already here. School will be ending this week and pools are opening everywhere. I already hear the slap-slap of flip flops in the hallways. Just saying the word "summer" lowers my blood pressure several points even though I am still working full speed ahead.

Our team of sewing enthusiasts got together last week to talk about what we want to do this summer. The ideas were flying. We will soon begin a series of "Stash Buster" projects. You bought that material at a great price, but you haven't thought of a way to use it. We are going to help!. You will also follow along as we teach one of our own to sew. We will continue to chat with designers. If you are interested in someone special, let me know at fabricmaverick@fabric.com. We can always ask them. Chef Bubba will be back as usual with a tasty recipe or two. In fact, he has one today to get your summer off to the right start. He calls it his "little black dress" pasta salad because you can dress it up or down. It is also very light on the calories. It can be marked swimsuit friendly.

Vegetable Pasta Salad


 2-3 cups uncooked whole grain pasta (penne, rotini, etc.)

A combination of vegetables- zucchini, cherry tomatoes, black olives, scallions, etc.

 1/2 cup of parmesan cheese

1/2- to 1 cup balsamic vinaigrette

Cooking instructions:

1. Place water in a pan and bring to a boil. Add salt to the water. Add pasta and follow package directions. I used penne and cooked for 10 minutes. Drain and rinse with cold water.

2. Place pasta in a large bowl. Add chopped cherry tomatoes, zucchini, black olives. You can add these in any proportion. You might also add summer squash, artichoke hearts, corn, black beans. If you like certain vegetables, add them.

3. Stir in 1/2 cup balsamic vinaigrette. If the pasta absorbs all the dressing, add more as required. I used South Beach Balsamic Vinaigrette. It has a great light taste!

4. Stir in 1/2 cup of parmesan cheese. Refrigerate. This can be made the day before.

If you want to make this more of a luncheon salad, you can add chopped ham or chicken.

This will make approximately 16 side salad servings at only 144 calories per serving.

 The Fabric Maverick wanted me to mention that today is the 26th of May. Only 5 days left until the contest ends. Enter now and win one of those fabulous prizes. Am I eligible? I need to check on that.

Have a good summer

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This page contains a single entry by published on May 26, 2009 10:48 AM.

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