I keep trying to think of something light and fluffy to start this post with, but to be honest, my heart is feeling pretty heavy today. The culprit? Motherhood.
Lars has been teething/not his usual self the past few days and it has me seriously wanting to pull my hair out. Which isn’t good, because after my crazy postpartum hair loss, I don’t have much to lose.
He’s been fussy, crying for no reason, not eating as much as he usually does, and just plain irritable. Now, I’m not saying he’s never like this, but he’s usually a very happy little guy. He’s never been an “easy” baby, as, like I’ve mentioned before, he’s always been very active. As in, he rarely wants to sit still. This, admittedly, is very very challenging and makes getting anything productive done almost impossible. But he’s not a cryer.
So after a couple of days of this odd and exhausting behavior, I am feeling completely defeated. I feel like I’m doing everything wrong. I feel like, as a mom, I’m failing.
Obviously, I also know that I’m NOT doing everything wrong and I’m NOT a failure. I know this. But regardless, I’m feeling like it and it’s sitting in my stomach like a rock. So…any mom advice for this mama?
This pasta salad is honestly, the perfect side dish for an exhausted mom. Super minimal ingredients, minimal prep (pro tip: you could skip chopping the tomatoes if you’re short on time and just buy the mozzarella balls so you don’t have to cut up the cheese), and maximum deliciousness.
I made this for our Mother’s Day BBQ to go along with the burgers and brats that we made. It’s not a BBQ without a carb-filled side dish, right?!
I love how this creamy pesto pasta salad turned out. The creamy pesto sauce, made with just 3 ingredients (mostly yogurt, a little mayo, and pesto), is seriously addictive. I couldn’t stop picking bites of pasta, tomatoes, and mozzarella as I was stirring this all together, dishing it up, and photographing it. Also, like I said, it’s really a breeze to whip up.
While this was a delicious side dish, I think it would also be a wonderful summer dinner with some shredded chicken mixed in. And of course, this will be so perfect when the basil is overflowing in your herb garden and at the farmers market!
- 12 ounces dried pasta cooked (I used rigatoni)
- 1 cup plain yogurt I use Stonyfield whole milk yogurt
- 1/4 cup mayonnaise
- 1/3 cup pesto homemade or store-bought
- 8 ounces cherry tomatoes halved
- 8 ounces fresh mozzarella cut into bite-sized pieces
- Cook pasta according to package.
- Let cool.
- Mix together yogurt, mayonnaise, and pesto and toss with the cooled pasta.
- Add cherry tomatoes and mozzarella.
- Season with salt and pepper, if needed.
- Refrigerate until ready to serve.
- Serve and enjoy!