HAPPY SATURDAY!!
We are back after wedding weekend! It was absolutely beautiful and everything went perfectly. Everyone left so full of food they wanted to cry haha. My kinda party.
You’ve been asking for photos and I’m dieing to share but I’m torn because we got a really really amazing photographer, but her photos won’t be ready till August. She did share a few sneak peaks and I had a few from friends phones so I will share a bit and more good ones are cooooooooming and I’ll share them as soon as I can!
Here’s how it went:
I got ready at the fairmont with my girlfriends
We had the ceremony and said our I Do’s at a beautiful photo studio in Gastown with 10 of our closest friends and family
We danced, had chip towers, popped some champagne, and dug into a cake together
Reggie had her grand entrance and stole the show of course
I did an outfit change before heading out to one of my favorite restaurant Pepino’s where we feasted till we dropped - literally.
Im obseeeesssssssed and cannot wait to see the rest and share more. Prepare to be sick of me lol.
But let’s talk food!
If you’ve been waiting for the recipe that makes you actually want to bring the pasta salad to the cookout… this is it. It’s everything I love about elote (charred corn, smoky spices, salty feta, crunchy pepitas) tangled up in orecchiette and tossed with a bright, blistered tomatillo salsa verde that I genuinely cannot stop putting on everything.
The salsa is the main event here. You’ll definitely have some leftover, which means you’ve sneakily meal-prepped a jar of salsa verde for tacos, eggs, grain bowls, or just chips later in the week. You’re welcome. The pasta salad itself gets better overnight as everything soaks in, so future-you wins!
Perfect for a picnic, a lazy back-porch dinner, a long weekend cookout, or just dinner all week.
TOTAL TIME: 30 minutes
SERVES: 6
Do: slightly overcook the pasta: pasta firms up in the fridge, so cooking it a touch past al dente means the final salad has the right tender bite.
Do: save the extra salsa: you’ll have about half the salsa verde left over. Use it on eggs, tacos, roasted potatoes, grain bowls, or as a dip.