It has been quite a long time between posts.  I've gotten a new job - not a consulting gig, but a full-time, permanent position and it has made a big difference.

Last weekend, we went to the Pioneer Picnic in Santa Maria with my in-laws. This is an annual event sponsored by the Santa Maria Valley Pioneer Association (see this article from the local paper for further information).  We had attended this event two years ago, so this time we were familiar with how it is organized, and what it makes sense to bring.  You have to provide your own plates, napkins, and utensils.  The menu consists of barbecued tri-tip, beans, green salad, and garlic toast.  Anything else you want to eat, you have to bring yourself.

We decided to bring a pasta salad (see the recipe below), and some brownies.  Due to my father-in-law's health, we weren't certain till the night before that he'd feel well enough to attend.  This accounts for the lack of advance planning and shopping beforehand.  As a result, in the morning of the picnic, I was working from what we had readily available, and this fact (rather necessity) was my inspiration.

We always keep a box of Ghirardelli brownie mix in the house, based on years of bake sale experiences. Side note: I was one of the few mothers who always made something (even using a mix) rather than buying something at the market on the way to school.  I can whip up a batch of brownies in record time!  Anyway, we recently tried layering some homemade plum jam in between the brownie batter, basically dividing the batter in half, using some thinned down jam on top, then adding the other half of the batter over the jam. This technique makes a wonderful brownie!

The pasta salad took a similar route.  First, we decided what shape of pasta we wanted to use.  Then, I took a look through through my pantry cabinet to see what would be a nice add-in.  Finally, a browse through the refrigerator to see what would be the basis for the dressing.  I wanted a vinaigrette style rather than a mayonnaise based dressing since it would sitting outdoors. The resulting pasta salad ended up with the colors of the Italian flag: red, white and green.

Pantry Pasta Salad

Ingredients:

1 lb. pasta, cooked according to package directions
Approximately 8 sun-dried tomatoes halves, cut into small dice (yielding 3 tbs.), reconstituted in hot water
1/2 sweet onion, diced
2 tbs. butter
1/2 tsp. Trader Joe's Everyday Seasoning
1 cup cooked chicken breast, cut into large dice
2/3 cup frozen peas
3 tbs. prepared pesto
4 tbs. prepared vinaigrette (I used Newman's Own Olive Oil and Vinegar)
2 tbs. shredded Parmesan cheese
Salt and pepper to taste

Preparation:

1. Cook pasta according to package directions.  Drain thoroughly.  
2. Add the drained pasta to a large bowl.  Toss with a bit of olive oil, then set aside.
3. In a small saute pan, melt the butter over medium heat.  Add the diced onion and sun-dried tomatoes. Saute the mixture until the onions are translucent.
4. Add the onion mixture, cooked chicken and peas to the pasta.
5. Add the prepared pesto and the vinaigrette to the bowl, then the Parmesan cheese.  Mix thoroughly. 
6. Taste for seasoning.  
7. Store in the refrigerator just until time for transport (in our case) or serving.

Makes 8 servings.

Additional thoughts: if I was doing this recipe again, I might add some nice olives, or some arugula. Either or both would make a nice addition to the ingredients listed.