Avocado Quinoa Chili Bowl
Make chili on the weekend and use it in creative ways in your lunches throughout the week!
Pasta salads are already relatively simple, but this one takes it to a whole new level. We had it alongside our crock pot Kalua pork last weekend. It also seems to be a favorite among Portlanders to bring to summer barbecues. And it always is the first thing to go.
Why? I think it’s the simple flavor of the mayo and the freshly-ground black pepper. Which is why (as I often do) I have to recommend using a very high quality mayo, or homemade if you can (It’s actually really easy!). You can taste the richness of the olive oil especially well on such a clean canvas.
Here’s what you need for two side-sized servings – frankly, you’ll probably want to at least double this. Maybe triple.
1 cup (dry) small pasta, such as shells or elbow macaroni
3 Tbsp. excellent quality mayonnaise
1 Tbsp. milk
Lots of freshly ground black pepper
Cook the pasta according to the package directions, and allow it to cool down a bit so as not to curdle your milk. In the meantime, mix the mayo and milk together with a fork to create a mixture a little thicker than say, ranch dressing. You can add milk or mayo to your preference.
Stir the two together, and then season with a very very large amount of freshly-ground black pepper.