I wanted to publish this yesterday evening, but the phone kept ringing an ringing. When I finally finished talking, it was way past bed time.
Among the calls I received my sister Smahene talked to me about making her a booklet of the recipes I published on Kitchen Culture. This reminded me my son Edin already asked me the same thing “so I can cook my favorite dishes when I’m grown-up and I leave home”. I intend to make not 1, but 2 booklets (one for Smahene and one for Edin) and I want them to be nice looking, practical to use and of course, they’ll have to be easy to update with new recipes. It will be a cool project for next week and I’ll talk about it later, with pictures of course.
Meanwhile, here’s my entry for This month’s VRC theme. It’s one of Edin’s favorite salads by the way. I make it often for lunch boxes since it doesn’t contain any garlic or onions, which is a good thing if you happen to have conversation with colleagues or school mates in the afternoon. In summer, it pairs beautifully with grilled chicken.
The mint is the “secret ingredient” for the absolute fresh taste of this salad. Actually, its taste is very subtle since only 3 or 4 leaves are used. But omit it and you’ll end up with an ordinary pasta salad rather than a delicious one.
Bow Tie Salad
My sons named it that way because of the farfalle pasta shape.
1 pound farfalle
1 big tomato, finely diced
1 english cucumber, peeled if you wish and finely diced
1 small red or yellow or green bell pepper (I use 1/3 yellow pepper and 1/3 red pepper)
1 big handful of fresh flat leaves parsley, finely chopped
3 or 4 fresh mint leaves, finely chopped (I chop them with the parsley)
½ a cup (125 ml) olive oil
¼ cup (60 ml) freshly squeezed lemon juice (or more to taste)
Salt and pepper to taste
Cook the pasta al dente, rinse under cold running water and allow to drain.
Mix all the other ingredients in a salad bowl. Add pasta and toss well to combine.
Voilà, it’s ready.
It keeps well for 2 days in the fridge.
6 comments:
Hello Zoubida, this dish is a preparation for summer.. how's the weather in Canada..
That looks so refreshing..
That sounds like a delicious and EASY way to make pasta salad!
Hi Relly,
Yes, it's really summery. Yet I make it quite often in winter too.
The weather has been gorgeous until today. It's very gray and we have little showers since this morning.
Alison, it's really easy and fast. I prep the vegies while the pasta cooks, this way it's ready in less than 15 minutes. When I have some, I add shrimps or cold chicken to make it a meal in a bowl.
I'm not a salad person. Heck, I avoid it so much cause I can't eat the raw greens for some reason (I really tried) but this....this I can take. I will have to try this without the cucumbers. Ah, tomatos.....=P
L'idee du petit livret est superbe! Et cette salade tres rafraichissante!
Well Kathy I have one person like you at home for whom green equals yuk. But he eats tomatoes raw right out of the fridge. Drives me crazy when I want to cook them and find out they're all gone! :-))
Bonjour Béa,
Je me régale d'avance à les préparer ces livrets. Il n'y en a que 2 à faire alors je vais pouvoir personnaliser à volonté.
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