Team CCM is getting ready for our races this weekend. Some of us are running the 5K, some are running the half marathon. I am in the latter group and I wish I was more excited than scared, but that is not the case. The last time I ran a half marathon I was in the best shape of my life, but this time around that is not the case. All the same, eating well before a race is pretty important. Since my oven isn’t working (don’t worry – new one is being delivered next week!) I won’t be making my awesome lasagna roll-ups for the day before the race. Instead, I will be diving into this super yummy pasta salad to carb up for my slow (SLOW!) race running.
After I make the pasta I drain some of the pasta water into a bowl to add back to the pot to blanch the asparagus with. Pasta water is AMAZING and you should use it whenever you can. I also threw the frozen peas in for the last minute to get them thawed. Once all the veggies are cut and prepped toss everything into a bowl and mix it up. As with most pasta salads, it’s best after it has sat for a bit. I like to make mine in the morning after I’ve finally gotten the kids out the door. By dinner time it’s awesome, the next day it’s PERFECT!
Enjoy this yummy recipe! Don’t be afraid to mix it up with other veggies or proteins too! It’s versatile! Happy running y’all!
- 1 Cup Mayo
- Juice of 1 Lemon
- 1 tsp dried dill
- 1 tsp kosher salt
- 1/2 tsp course black pepper
- 1/2 tsp garlic powder
- 1 lb bow tie pasta, cooked al dente (reserve some pasta water for blanching veggies)
- 1 bunch asparagus, cut into 2 inch pieces and blanched
- 1 yellow, red or orange pepper, diced
- 1 cup frozen peas
- 1/2 red onion, diced
- 4 oz can of sliced black olives
- 1/4 cup dill pickle, diced
- (Add any other in season veggies that sound tasty)
- 2 cans water packed tuna, drained
- (Diced or shredded chicken would be great in this too!)
- Cook the pasta according to package directions.
- While pasta is cooking, chop veggies and combine dressing ingredients.
- When pasta is cooked, reserve a bit of the pasta water to blanch veggies that need blanching or defrosting.
- Rinse pasta with cold water and transfer to large bowl.
- Add all ingredients to past bowl and give a quick toss.
- Add dressing to bowl and toss salad until dressing is fully incorporated.
- Stick in the fridge for a few hours or serve right away.
- This is a pasta salad that gets better with time! Letting the dressing soak in for a few hours in the fridge helps increase the flavor. Add extra tuna or a boiled egg and serve over greens for a great night-before-a-race dinner!