Though we have been back from spring break for almost two weeks now, and the weather isn't exactly cooperating with us, I'm definitely still in spring break mode. I'm feeling lazy, excessively (but wrongly) relaxed, and I'm (again, wrongly) not thinking about my projects, papers and homework assignments, but rather what lies ahead in May, the summer and the future.
... OK, maybe my mind's on Easter, too.
I suppose I've inherited the love for the holiday from my mom, but my family - and I in particular - has always been extra?enthusiastic about Easter. Easter to me is this rejuvenating, springtime holiday that brings out the happiness and life in everyone; everyone takes a day's break from the usual stress and frustrations and comes together to celebrate. After - usually - the miserable winter weather, Easter is a highly welcomed holiday.
Sure, I welcome Easter because of its profound religious backstory, but I really welcome Easter because, if you sit down and think about the holiday's traditions, they're plain insane. Coloring and hiding Easter eggs? A bunny coming in the night to drop off holiday treats? What is happening here? Long story short, I love these crazy practices. When I was a kid, the egg hunt was an intense, all?day challenge involving the best prizes, and as I got older the hunt turned instead into an equally?as?fun bocce ball tournament. I let my creative and wacky side shine through when it comes to coloring those eggs. I'm also all about the Peeps and gaining back what I gave up for Lent (we won't count this year as a complete sacrifice).
And, of course, the food at Easter is always the best. More than anything else, it's not only what I've missed so much for the past three years while away at school, but really what I'm so looking forward to this weekend.
Lately, this layered pasta salad has made a front?row appearance at my family's parties, as it's visually emblematic of the spring season and, quite simply, tastes incredible: perfect for that Sunday dinner. Ingredients: 1 bag of frozen cheese tortellini Half a head of lettuce, washed, patted down and torn into bite?sized pieces 3 carrots, cut into 1/2?inch disks 1 small bag of frozen peas, cooked 3 boneless chicken breasts, fried, patted down and cut into bite?sized pieces 1 red bell pepper, de?seeded and cut lengthwise into strips 1/2 cup reduced?fat mayonnaise 1 package of Knorr brand pesto mix (and olive oil, according to directions) 1 cup buttermilk - or,1 cup milk mixed with 1 tbsp. lemon juice
First, bring a large pot of water and a dash of salt to a boil. Once boiling, add the tortellini and cook to your liking - about 10 to 12 minutes. Drain and set aside, and to keep the pasta soft, periodically run the colander under hot water.
Meanwhile, in a large, clear bowl, first put in the lettuce: This will serve as the base to your salad. On top of the lettuce, place the carrot disks and on top of that, the peas.
On top of these vegetables, the tortellini goes next, followed by the pieces of chicken. Just to be sure, if you look at the side of your bowl, right now it should be - from bottom to top - layers of lettuce, carrots, peas, pasta and chicken.
The strips of red pepper should be placed in a circle, along the rim of the bowl, to become the top?most layer of the salad.
As for the dressing, mix together in a small bowl the mayonnaise, pesto mix and buttermilk, and then pour this over the salad.
Chill overnight and give a quick stir right before serving. Enjoy, and if you celebrate Easter or Passover, happy holidays!
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NikiKrieg is a senior who is majoring in Italian studies and history. She can be reached at Nicole.Krieg@tufts.edu
