It's no secret, no matter how much I try, Darren has always been slightly better at cooking than me. He won't ever say that because he's too nice, but we both know its true. I'm totally fine with it because I get the better end of the deal! I have always been the baker of the relationship and he, the cook. I started feeling bad after I had Wes and went like six months of not making him anything, so recently I have made an effort to cook and learn more about food. I will say, I am pretty proud of the things I make. But it has always been an effort for me, where as Darren is a natural. He just knows what goes with what and where to add the perfect kick of flavor. The kitchen is where he's comfortable and I love that. I love watching him pour passion into the food he makes.
The other night he called and said he had a pasta salad he wanted to make for dinner, so of course I didn't argue with that! Like, how lucky am I? This recipe did not disappoint, as usual.
This is what you'll need:
8 oz garden rotini pasta
1 cup chopped spinach
1/2 red bell pepper, diced
2 tomatoes chopped
1/4 cup diced red onion
1 medium clove garlic, finely minced
2 to 3 cups coarsely chopped chicken
1 cup mayonnaise
1 tablespoon white wine vinegar
2 tablespoons lemon juice
1 tablespoon Dijon or a favorite gourmet mustard
1/8 teaspoon ground black pepper
1/2 teaspoon dried leaf basil
salt, to taste
Cook pasta, drain and rinse.
Toss pasta with the spinach, red bell pepper, tomatoes, onion, garlic, and chicken.
Combine 1 cup of the mayonnaise with wine vinegar, lemon juice, mustard, pepper, and basil. Toss with the pasta mixture. Add more mayonnaise, if needed. Taste and add salt, as needed. Refrigerate for at least 2 hours before serving time for best flavor.
Serves 4 to 6.
(Recipe found here)