It has been really hot here lately. Like 80+ degrees and humid. I love summer. Love being outside in the sunshine with bare feet in the grass. But this year the mosquitos have been so awful. End times swarming awful. Pretty sure it’s due to the massive flooding we had this spring. Supposedly their life cycle is almost up, for which I am grateful. Even though the doctor says its safe, I feel bad practically drowning my daughter in DEET! And we just haven’t been able to enjoy the outdoors as much as we’d like to. With that being said, we have still pretty much switched over to grilling.
MY STOVE HAS NEVER STAYED CLEAN THIS LONG!
It’s a summer miracle. For this month’s meal planning, I pretty much have stuck with marinated meats for the grill and easy side dishes. Its cheap and efficient. And it also convinces my husband to do a lot more of the cooking! 😉 I do still spend quite a bit of time in the kitchen. It’s not so bad though, since my company is cute.
I’m in love with pasta salads lately. They’re so versatile, easy to whip up on a moment’s notice for a party or dinner off the grill, and you can sneak in a lot of veggies without too much notice. My husband is obsessed with balsamic vinegar and so this pasta salad screamed at me off the Pinterest page. You could easily switch up the veggies to whatever is on hand or coming up fresh from the garden. Or change to whatever pasta is on hand. But I love me some tortellini!
Balsamic Chicken Pasta Salad
Adapted from: Newman’s Own
1 pkg frozen tortellini (or pasta of your choice)
2 handfuls fresh spinach
1/2 pint cherry tomatoes, halved
4 chicken breasts
1/4 cup balsamic vinegar
1 tbsp dijon mustard
1/2 cup creamy balsamic salad dressing
1. Marinate chicken breasts overnight with balsamic vinegar and dijon mustard. You can just marinade while you thaw your chicken breasts, or have them prepped in the freezer beforehand. Do whatever works best for you!
2. Prepare pasta according to package directions, and set aside.
3. Grill chicken breasts. While they’re cooking, chop up your tomatoes and spinach. Or whatever other veggies you decide to add.
4. Cut up grilled chicken and toss with pasta, veggies and salad dressing.
5. Chill in the refrigerator for an hour and serve.
The balsamic gives the salad a really nice bite. I personally love meals that are all-in-one. I don’t need a side salad or a side veggie. It’s just all in one bowl. Less dishes! Less mess! Simply the best. Leftovers are even better, too.