Jer has been working, pretty hard I might add, at growing a garden. We have all kinds of things going at any given time. Lots of things. Good things. Like, tomatoes. And corn. I think there might even be zucchini in there. Maybe some cucumbers? Honestly, I don’t even know. I spend about as much time out at the garden as I do working my abs. Not nearly enough.

Occasionally, Jer brings ripe, beautiful vegetables in from his garden and lays them before me, a bountiful spread, with a look on his face that is saying, “There, go forth wife and provide a fulfilling meal for me. I have given you this wonderful harvest and now, with that innate ability you have as a woman, cook.”

And I usually stare back with a look on my face that says, “There, go forth husband and take a flying leap.”

But, in the interest of preserving my marriage I have been trying to come up with recipes that use up the so-called harvest so Jer can’t accuse me of wasting his bounty. Hmm. So here it is. I call it Taco Pasta Salad. Enjoy!

Taco Pasta Salad Recipe

1 lb small pasta (such as elbow, cavatappi) cooked and then drained
2 chicken breasts, cooked and cubed
1/4 cup each diced red and greenbell pepper
1/4 cup sliced olives
1/2 cup fresh corn kernels
1/2 cup pinquito beans (chili mix), rinsed and drained

Mix the above ingredients together in a serving bowl.

For the dressing:
1/2 cup mayonaisse
1/4 cup sourcream
1/4 cup ranch dressing
2 tbs. taco seasoning from packet (more can be added for taste)

Mix the dressing ingredients thoroughly and add to the pasta mixture. Consistency should be creamy.