This bird has flown!

photo by me

Okay fine... we're totally driving to New York... In fact, I'm blogging from the car right now (modern technology never fails to impress me). I'm sure you'll agree when I say that every good road trip needs snacks, lots of snacks. So, in addition to the vegan brownies my pal Lindsay packed, and my homemade lentil hummus with veggies, we have a tub full of pasta salad to look forward to! I made this yesterday with the specific goal of using up whatever food we had left in the fridge (I hate to waste), and wound up making penne with sun dried tomatoes, basil and walnuts. I ate more than a few spoonfuls of it when it was hot and man it was yummy! I can't wait to try it cold for dinner en route. Plus, it was super easy and came together in 20 minutes tops (Racheal Ray ain't got nothin' on me!).

Penne with sun dried tomatoes and walnuts
Serves 4

1 package whole wheat penne
1/2 jar sun dried tomatoes, drained not rinsed
1 cup walnuts, chopped
1 chili, seeded and chopped
1 clove garlic, minced
1/4 cup red onion, chopped
1/4 cup celery, chopped
1/4 cup vegetable stock
1/4 cup fresh basil, tightly packed
2 tbsp olive oil
salt and pepper to taste

In a large pot, cook penne in boiling salted water until al dente. Meanwhile, heat olive oil in a skillet over medium high heat. Add onions, garlic, celery and chili to the pan and season generously with salt and pepper. Sauté for 3-5 minutes until just soft. Add sun dried tomatoes and stock and simmer for about 5 minutes. In a large bowl, combine cooked penne, sautéed veggies, basil and walnuts. Toss everything together and serve hot or cold, so delicious!

Well my friends, I'm off to enjoy the rest of this long journey to NYC (car games will be played). I wish you all a wonderful weekend and can't wait to share my adventures with everyone- food, photos, shopping- when I get back!

xo robin katherine