I hit a bit of a meal-planning snag this week. I stocked the fridge with fresh produce and had a loose plan, but as the days passed the ideas didn’t fit our schedule and nothing sounded appetizing. With a packed veggie drawer on the verge of being wasted, I decided to pivot and make something simple, portable, and satisfying.
Pasta salad is my go-to for that kind of rescue meal.
It required a bit of prep: I spent a few minutes chopping three packages of asparagus, zucchini, and summer squash that I wanted to save. I tossed the pieces with olive oil, salt, and pepper, spread them on baking sheets, and roasted them until tender and slightly caramelized. Instead of making an elaborate vinaigrette, I kept the dressing simple—balsamic vinegar, a drizzle of olive oil, and a sprinkle of Parmesan once everything had cooled. The result was unexpectedly delicious.
