A few weeks back, the local paper got in touch with me hoping to do a story about my blog, my podcast, and feeding a family. I talked to the reporter about why I started The Kitchen Hour, how I manage blogging and life with five kids, getting dinner on the table more easily, and my work with ConAgra Foods.
And then a photographer came out to my house to snap pictures of me in the kitchen with the kids, which they totally dug. (The younger three, anyway. Jacob and Isaac hid.)
As part of the story, the Herald Palladium reporter asked me to share a simple recipe. I decided on a pasta salad because it’s easy, uses simple, common ingredients, and is adjustable depending on what you have in the house. Seriously, I just made up this recipe on the fly – you really can’t go too far off-course with pasta salad, so if you don’t have peas try corn or spinach, or whatever you do have.
Bright, fresh and colorful, veggie-laden pasta salad is a perfect dish for a spring potluck, picnic or any time. Here’s the recipe:
Crowd-Pleasing Pasta Salad with Peas and Bacon
*All photos in this story courtesy of Don Campbell of the Herald-Palladium.