I just returned from BlogHer Food in Austin, Texas where I was surrounded by people who love food as much as I do. It was nice to be able to eat in abundance without being judged. It really was a magical trip. There was always food waiting to be eaten and parties to attend (where there was more food to be eaten). I met so many wonderful people and made so many new friends. We had late nights of talking and made a lot of memories. Ahhh…..
Usually I’m eager to get home but I struggled getting back to reality after this trip. When I got home the laundry, cooking, and cleaning was waiting for me and I longed for the carefree lifestyle I had experienced for the weekend. Don’t get me wrong. I am grateful to be a mother. I missed my kids. But physically as I get more and more pregnant, it’s hard to keep up with all that goes into being a mother of four very active kids. My body is exhausted. I pray that I can make it through the summer.
Needless to say after the weekend of eating I had, a big bowl of foliage was calling my name. I feel like chopped salads are all the rage these days; the new black if you will. This salad is apparently from Portillo’s restaurant. I’ve never actually been there but it looked enticing. Adding pasta to a salad is a great way to add some bulk and make it stretch farther.
The salad is tossed with an Italian vinaigrette with a hint of oregano that gives it a unique flavor. You can totally use a store bought vinaigrette but I really like the flavor of this homemade one.