July 30, 2007
Cool Summer Pasta Salad
Thank you to everyone for you wishes! We have settled down and boxes are unpacked for the most part and the kitchen is back up and running. Even though the commute time is significantly more, I have been peeking at fellow bloggers' posts and relishing the delicious and beautiful recipes!
We are still getting a sense of the place, and we've discovered a beautiful park close to where we live. I will post pictures soon. And there is a farmer's market that runs through the year. I've heard about Michigan blueberries, morel mushrooms and the cherries. I can't wait to try them all!
The blogging break has been busy, but I didn't want to miss any of the great events coming up. So here is a cool summer pasta salad, with organic vegetables bought from local market . The only thing you need to cook is the pasta! We all have to do our part, and we do ours with regulating our heat, electricity, recycle paper, bags, and oh growing our veggies (sometimes), herbs and keeping plants.
The original recipe is from Naked Chef featuring Jaime Oliver. The show is casual, fun and irreverent. We enjoyed the show and instantly tried one of the recipes, with a little modification. Here is how I made it.
1 1/2 cups small pasta (I used Orzo, you can also try small shell)
3/4 cucumber - thinly chopped
8-10 grape tomatoes - thinly chopped
1 medium carrot - thinly chopped
mixed greens - thinly chopped
Small onion - thinly chopped (you can also use chives)
cilantro - thinly chopped
2 garlic cloves
salt to taste
2 tbspoons Olive oil
2 tbspoons lime juice (they used vinegar in the show)
1/2 tspoon freshly ground pepper
salt to taste
1/4 tspoon sugar
I learned this cool trick from the show. Boild water with olive oil and salt for the pasta. Also drop in the garlic cloves with the skin on in the water along with pasta.
In the meantime, chop all vegetables. , Mix the ingredients for dressing together in a bowl.
Before draining the pasta, take the garlic cloves out and remove the skin. Since they've become soft, use a fork to make a rough paste. It has a subtle taste and goes well in the salad.
Mix all the vegetables and the pasta together. Add the dressing and mix well.
Serve warm or cold. This is going to the Monthly Mingle Earth Food hosted by gracious Meeta at What's for Lunch, Honey? Thanks for hosting.