Warning:   This post does NOT advocate blowing anything up.

That being said, it’s May 21 and SCHOOL IS OUT!

 

No more pencils,

No more books,

No more teacher’s dirty looks!

Thank goodness!

During the summer months, my days as a principal become remarkably easier.  (Notice the sarcasm.)  It is amazing what I can get done in the office without students, teachers and staff around.

Every May, I try to kick off summer vacation with a salad recipe or two (or maybe a cocktail or two.)   Last year, I had grandiose ideas about doing a Salad-a-Day all summer.   I started off well with Nutty Beans and Greens Pasta Salad.   That idea soon fizzled out….

My intent was to celebrate my summer and my days of eating healthier salads instead of eating in the school cafeteria.   I had a long list of salads to post.

A year later, I am just now getting back to that series.

Today’s featured salad came from an old Cooking Light magazine, long ago forgotten and lost.  All I have is the photos I took to record them.

All of these salads call for 3 cups of pasta.

For this recipe today, I decreased the amount a bit.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Let’s see how far I get this year with Salad-A-Day.

 

 

 

 

 

 

 

 

 

Today’s kick-off salad is delicious, easy and versatile.   For a main course, just add some sliced grilled flank steak.

Peppery Perfect Pasta Salad
slightly adapted from Cooking Light

3 c. pasta (your choice)
1 T. extra virgin olive oil
1/2  c. arugula
1 small bunch radishes, thinly sliced
2 T. toasted pine nuts
2 oz. feta

Salt and pepper to taste

Cook pasta according to directions and rinse under cold water.   Drain well.

Toss together all ingredients and serve.

 

Recipe yields 2-4 servings.

 

Out for summer
Out till fall
We might not go back at all.

Retirement is nigh!!!!

(I did post one more recipe last summer from this article besides the Nutty Beans and Greens Salad, that is my adaptation of the Cherry Almond Crunch Pasta Chicken Salad. )