Three Bean Pasta Salad and Weekend Highlights

Happy Monday, folks!  This past weekend started with a trip to Target after work on Friday – LOVE that store! I know I’m not alone here – what is it anyway?!?  Managed to get out under $30 so I’d call that a win 🙂

Then picked up Noah from work as he returned from traveling for work and we had Jersey Giant (no pic – sorry just couldn’t wait) to split a sub for dinner.  The BEST subs around – so good! Fresh sliced meat and cheese, simple toppings and condiments – doesn’t get any better!

Saturday we got up around 8 and headed out for our long run of the week…I didn’t run much last week – just to and from the gym on Thursday and I think the rest did me good.  The 8.55 miles we ended up with felt pretty darn good.  The temp outside was in the 60s it was a little sunny, I took water with me, and despite some issues with my iPod and GPS watch it was an almost perfect run.  Sub 10 minute pace and even 1 sub-9 minute mile!

Most of the miles were on the Lansing River Trail and towards the end these were the sights:

Lansing River Trail runAfter our run I relaxed at home outside in the sun and caught up on some reading of back issues of magazines while Noah helped his sister move. We then went to run some errands, came home had frozen pizza for dinner (not glamorous or healthy – but easy!) and watched the first episode of The Americans (good show).

Sunday started with an early morning (5:30 am!) so that Noah and I could head out to get some sunrise photos.  We ended up east of where we live now at Lake Lansing in Haslett.  The sunrise was really pretty – the bright red sun coming up just couldn’t be captured on my iPhone, but it was peaceful anyway – only 1 or 2 other people were out at that time in the morning.

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IMG_1963After the photo shoot at the lake we were hungry for a 2nd breakfast (our first was a Clif/Lara bar and coffee) so we headed to downtown East Lansing to go to Brueggers Bagels – my old standby of an everything bagel with veggie cream cheese was delicious! We enjoyed our bagels at the Michigan State University Horticultural Gardens. At 8 am on a Sunday there was no one there and the weather was perfect.  It was also the perfect time of summer to be there – all the flowers were in full bloom! Absolutely amazing!

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IMG_1995Just LOVE sunflowers! They’re just so cheery! They’ve got to be the happiest flowers out there 🙂

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These peach-colored Dahlias were just gorgeous – totally reminded me of my dear, sweet friend, Emily! (I get to see her in just about a week and a half!)

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These photos do not do these roses justice…would love to have something this beautiful at my own house one day.

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More sunflowers!

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So many pretty, pretty sunflowers!

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IMG_2037And a peacock!

Then we met my parents for lunch which was really nice and made for a great afternoon.  We finished out Sunday with some yardwork and house work.  We took a dinner break to have these delicious steaks that Noah grilled up and this light and tasty Three Bean Pasta Salad:

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Three Bean Pasta Salad

Ingredients

6-8 ounces small pasta shells (I used Gluten Free)

3/4 lb. green beans, trimmed and cut into thirds

1 15 oz. can pinto beans, rinsed and drained

1 15 oz can dark red kidney beans, rinsed and drained

4 scallions, thinly sliced

5 stalks celery, thinly sliced

For the dressing:

2 Tbs. Dijon mustard

1/2 C red wine vinegar

1/2 C olive oil

2 Tbs honey

1 tsp oregano

1 tsp basil

salt and pepper

Directions

In a large pot of boiling water, cook pasta 3 minutes less than package directions. (If using GF pasta, cook until al dente.) Add green beans and cook 3 minutes mores. (Cook green beans separately for about 4 minutes if using GF pasta.) Drain and rinse pasta and green beans with cold water.

In glass jar, mix dressing ingredients by shaking vigorously until combined.

In a large bowl, mix pasta, beans, celery, and scallions – toss gently.  Add dressing and toss gently to combine. Chill for about an hour and serve. Enjoy!

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(Adapted from Martha Stewart/Everyday Food)

 

 

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