I’ll admit it: I tend to forget recipes. I’ve had friends give me back recipes I originally gave to them, and I am delighted by the “discovery” of them just as much the second time as I was the first.

It can be like “50 First Dates” around here, but with meals.

Come to think of it, it’s like “50 First Dates” for me with movies, too.

Living with me is no doubt like living with a goldfish, surprised anew each time I round the tank and discover I’m still in the same room.

But don’t worry, y’all. I remember all the important stuff.

I remember that my maternal grandma once paid me $20 to stare at a spoon and try to get it to bend using only my mind. She said if anyone she knew was smart enough to pull it off, it would be me. (In retrospect, that was a pretty brilliant way for her to buy herself an hour or two of quiet time.)

I remember that the first time I saw a hummingbird was in South Mississippi at my paternal grandma’s house, and that I believed for several years that it was some sort of huge, mutant bee. (My other grandma was obviously incorrect about my intelligence.)

I also remember living near a small zoo in Hattiesburg. After Katrina hit, no one in the area had electricity, and many of the roads were blocked. I remember hearing the exotic birds and other animals call out at night. (That was a little disconcerting.)

And I have remembered this pasta salad recipe all these years, too. Funny, how some things stick and others don’t.

This one is really the invention of my friend Guiliana, and it’s so forgiving and delicious that I return to it every time I crave a pasta salad.

I will give the approximate measurements of the pasta salad I made tonight, but I’ve made dozens of versions. I have even made it several times without any pasta, substituting chopped cucumber for a low-carb version.

The moral of the story is this: Use what you have in your pantry. It’ll be delicious.

PANTRY PASTA SALAD

Ingredients:
1/2 pound pasta (preferably something with nooks, like rotini or elbow)
1/2 jar or can artichoke hearts, chopped finely
1/2 bell pepper, chopped fine
1 tablespoon minced garlic
1 can corn or Mexicorn, drained
1/4 purple onion, chopped finely (about 3 tablespoons)
1 cup zesty Italian salad dressing (or more to taste)
1/2-1 cup finely grated/crumbled cheese; I use shaker jar Parmesan, cotija or feta
Other options: sliced olives; cooked beans; drained diced tomatoes; pickled pepperoncini peppers, grilled chicken strips, bite-sized deli meats, pepperoni

Instructions:
■ Place a stockpot filled with salted water over high heat to boil. When water is boiling, cook pasta per package directions
■ When pasta is cooked, drain water off and rinse immediately in cold water to stop the cooking process
■ While the pasta is cooking, dice and mix the vegetables: artichokes, peppers, garlic, corn, onion, and any other optional ingredients you are using. When pasta is cooked and cooled, add it to the bowl. Mix pasta together with vegetables
■ Add salad dressing and mix to coat. Add cheese and mix again. Taste and add more dressing or cheese if desired
■ Enjoy as a side dish or add protein to make it a meal.

Amelia Plair is a mom and high school teacher in Starkville. Email reaches her at [email protected].

Amelia Plair is a Starkville resident who writes occasional food columns.