I wish that I was the kind of person who would put on mittens and a coat to go outside and grill in March. In New England.
(Yep that is snow – in fact it just melted enough to show ground finally!)
If I was a hardy year-round “griller” than I could have this anytime……
And since it is March in New England and there is no chance of fresh tomatoes, basil and cucumbers from the garden.. I made this “Mardi Gras” pasta salad from stuff already in my cabinets.
Grilled chicken and summer pasta salad. Wishful thinking.
Split chicken breasts (bone and skin intact) were brined for a day, rinsed and dried. Coat with olive oil and your favorite “house” grill seasoning. Roast at 425 degrees for 45 mins or until meat thermometer registers above 160 and juices run clear.
Mardi Gras Pasta Salad is a true cabinet stew. Invented on the spot by me. Elbow noodles cooked, drained and cooled. I used half of the 1 lb box. Mix in one 8 oz jar of Muffalletta mix from Karen’s Food Company. Drain and chop one 12 oz jar of roasted red peppers.
Chill and re-stir before serving.