For parents of school-aged children, May is the new December. Here is a freshened-up version of my On Vacation Pasta Salad to get you through.
Cook one 12-ounce box of pasta (gluten free or whatever you prefer) in generously salted water according to directions. Drain and set aside.
Option 1: Halve one pint of grape tomatoes. Place in skillet with small amount of water or olive oil and cook until tomatoes are soft and a thick juice has developed. (Add more fluids during the cooking process if you are losing your sauce.) Season with salt and pepper.
Option 2: Chop up whatever fresh veggies you have. Or use frozen ones. Stir fry in olive oil. Season with salt and pepper.
Here’s what makes it a yummy meal. Combine the pasta, tomatoes/veggies and a tub of prepared hummus. Serve immediately with a simple salad. Done!