Abode Recipes

EXACTLY How I make my Pasta Salad

September 9, 2020

This is not a recipe. And if I’m being honest, I hate writing recipes because I can never really stick to them myself. So having to measure everything out is a chore for me, because I never really do this, to begin with. I craft and create when it comes to food. Think of it as coloring outside the lines. But, I also want to share my food with everyone. Crafting food is one way I cope with depression, anxiety, and ADHD. But yesterday, I made this crazy awesome pasta salad. Coming off this labor day weekend, my friend had made a pasta salad for lunch, and I forgot how much I love them, and how easy they are to make.

So here ya go, exactly, how I made my pasta salad yesterday. Spoiler alert, it was INCREDIBLE.


  • the last bit of Penne Pasta in the box I got on BOGO at Publix.
  • The goat cheese crumbles I bought at Trader Joes
  • Veggies I found in my refrigerator and my Misfits Market Box
  • Italian Dressing
  • My homemade balsamic vinaigrette
  • Salt & Pepper

Cooking it up

I cooked the pasta in the conventional way, boiled it in salted water. Whilst that was boiling I went looking for what veggies I had that would work. I used half an onion found in the frig, diced. (For those that don’t know, I always have an onion prepped and ready in my refrigerator because I use them so often.) Some cherry tomatoes cut in half. A couple of fingers full of shredded carrots. Roughly 3in of a cucumber I cut into quarters then sliced. All of this, I combine in a large salad bowl.

I drained the pasta and seasoned it with salt and pepper. I put this aside to let it sit to cool, but I’m impatient. After adding half the goat cheese to the bowl and stirring everything and add a few more carrots and tomatoes until it is as colorful as desirable, I add the pasta. At this point, the pasta wasn’t hot more lukewarm.

I poured some Italian dressing over the salad and gave it a good toss. Tasted it and decided it needed another flavour so I added my balsamic vinaigrette. Gave it a good toss and it’s perfect!

Now one good thing did come from putting the pasta in lukewarm. The goat cheese melted and made it crazy creamy! This recipe I made probably made around three servings. However, I ate all of it in a day. But as a chef you get the best part. Grab some bread and scoop up the remaining goat cheese and dressing, and it’s the perfect bite!

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