Gertie
Glasgow
A story about this — 3 years ago
WORTH CONSUMING!
This morning I made tri-colored pasta salad with red/green/yellow peppers and red onions. I mixed up olive oil, white balsamic vinegar, parmesan, and a touch of pesto for the dressing. Left it cooling in the fridge all day, then came home and added the chicken and voila, dinner is served.











