Take your selected amount of pasta (usually I make a lot, hence the eating for a week thing), in whatever small-ish shape appeals to you. I like mini penne, farfalle and fusilli, but it's up to you. Salt some water, bring it to a boil, and throw that pasta in. Cook for however long the package specifies.
While the pasta is boiling, cut up some fresh veggies. I usually go for tomatoes, cucumber, fresh corn (when in season), avocado, maybe bell pepper. Really, the possibilities are endless, depending on your taste. Chop up some fresh onion, a large bunch of fresh basil, and maybe some fresh herbs or chives.*
When the pasta's done, transfer it to a large bowl. Drizzle with olive oil and plenty of your vinegar of choice. Liberally salt and pepper (I like coarsely ground black pepper and kosher salt). Add in a couple pressed cloves of garlic, or alternately mix up a dressing beforehand that includes smashed garlic. Mix in the veggies and fresh herbs.
Finish the dish off by crumbling feta or a good goat cheese into the finished salad, stirring to incorporate. Eat, and continue to eat for the next few days. Oh, and tip: a higher veggie to pasta ratio is recommended, otherwise the dish seems less like a salad and more like a pile of noodles with a couple of forlorn green bits thrown in for decoration. Not so appealing. Therefore, if you're making enough pasta salad to feed yourself for days on end, you'll need to have a reasonably large veggie selection on hand. Sometimes I add fresh vegetables to each subsequent serving.
Other good additions: grilled or smoked salmon, olives, capers, curry powder, lemon juice, pine nuts, parsley, cilantro, Thai basil, sauteed mushrooms, hard-boiled egg, steamed green beans, tuna, dill...ok, my point is made. Pasta salad is versatile, delicious, easy to make, and usually a crowd-pleaser. People who don't like a. bell peppers and b. feta have eaten my pasta salad containing both and proclaimed it good.
*How many times can I use the word 'fresh' in one sentence?
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