A(8) is having a friend over after school today. However, I didn’t realize they had noon dismissal until late last night. So I came up with this last minute lunch idea…courtesy of the internet, coming to my rescue yet again! It never fails, whenever I’m at a loss for a meal idea, I can google some ingredients and add ‘recipe’ to it and viola….a plethora of recipes at hand!
Putting barbeque sauce, salmon, and pasta together had never occurred to me….but what an awesome salad!! I used recipe measurements as a guide because I usually change it or add in additional ingredients….so I gave the sauce and mayo measurements as an idea to the ratio of sauce to salad. I think the best salads are the ones you make up as you go along anyway! I have a feeling that toasted almonds sprinkled on top would make this salad absolutely incredible, as toasted almonds improves just about anything......
Barbeque Pasta Salad
Cooked pasta, cooled (I used elbow macaroni but I think spirals would be pretty)
Chopped veggies (peppers, cucumbers, grated carrots, chives, etc.)
¼ cup barbeque sauce
2 tsp. mayonnaise
Salt and pepper to taste
Chopped meat (I like chicken or salmon)
Mix barbeque sauce and mayo together, add meat and veggies. Then toss with pasta. Sprinkle salt and pepper on top and lightly mix together. Refrigerate at least an hour, however the longer you can chill it, the better. It gives the salad time for the flavors to meld.