I needed a quick lunch for Saturday and some ingredients needed to go.
Even on a very ugly November day, pasta salad is good for the mood and helps to beat the grey outside.
Cooking on the fast lane is key on many days. The pasta cooking time of 9 minutes was nearly enough time to clean and prep all other ingredients. I chucked the hot pasta in cold water to get it ready for the bowl.
Fresh herbs are good. I found an open bag of dill, still on the fresh side. That went very well with my dressing sauce.
Mini Mozz are great. Cut in quarters, they mix well with the pasta.
Recipe for 2:
150 g crescent shaped small pasta
8 date tomatoes, 2 celery sticks
1/2 pink Roscoe onion, 2 spring onions
50 g Salami, 125 g mini Mozzarella
Dressing:
3 tsp horseradish, 5 tsp red pesto, 1 tbsp olive oil, 1 tbsp cider vinegar, salt, pepper, Italian herbs, 3 tbsp cold water
Fresh dill
Chop the onions. Since I planned to eat the pasta salad on two days, I boiled water and drenched the onions for 45 seconds and drained them and doused with cold water. That way they wont get sharp the next day.
Mix everything together and let it sit for a bit before serving.
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