I wouldn’t normally appreciate being blinded by the sun. Yet, after the dark and gloomy days of winter, a little taste of spring is warmly welcomed. Even with the random days that remind us of the winter ones we spent stuck in Butler, the general consensus is that it is time to get outdoors. Whether by reading on Low steps, taking a jog through Riverside Park, or tossing a Frisbee on the lawns, many took advantage of the great outdoors this past week.
Of course, with warmer weather comes lighter, less dense meals. Hearty minestrone soup and chicken pot pie are comforting (as well as quite filling) in the winter, but when the warm weather comes, it is time to switch to more crisp and chilled dishes. So, as we usher in barbecue season, I’d like to introduce a slight diversion from the typical potato or macaroni salad.
Spaghetti salad is a dish that my grandmother absolutely loves, and my family never feels guilty for getting seconds because it is so light. It’s easy to make, really good for picnics, and it gets better with time (maybe that is why my grandmother loves it so much).
Either way, I enjoy it, especially when the heat makes me reluctant to turn on my oven. The weather is still a little undecided now, but trust me—you’ll be glad you have this recipe a few weeks from now.
On that note, the changing of seasons brings us ever closer to the end of the school year. I am more than ready for summer, and to putting the books, quizzes, and papers aside. Yet the end of the year is bittersweet, because this is the last installment of my column for the school year.
I hope that the recipes have been appreciated throughout the term, and that I have delivered on my promise to present easy, quick, inexpensive, and delicious dishes to the masses of college students who are trying to fit cooking into their daily schedule without the fuss. Take care, eat well, and live life to the fullest. ¡Hasta Luego!
Spaghetti salad
1 16-ounce box spaghetti noodles
1⁄2 bottle Italian salad dressing
1⁄4 medium onion, chopped
1⁄4 medium bell pepper, chopped
1 small package pre-cooked shrimp
Salt and pepper to taste
Bring to boil a saucepan with salted water and cook pasta. While pasta is cooking, combine chopped onion and bell pepper in a bowl. Drain pasta and let cool for a few minutes, then add shrimp and salad dressing. Add salt and pepper to taste, cover in bowl with onions and peppers, and store in refrigerator for four hours or until chilled. Enjoy!
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