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Saturday, May 28, 2011

(Bowties Are Cool) Pasta Salad


Pasta is what's for dinner. Pasta salad to be exact. This is perfect for those spring-y summer-y weather. This one is really easy to put together. But first let backtrack a bit. Have you seen those frozen veggie packs where you can steam them in the packages in the microwave? All I can say is Super time-saver!!!! Pop those suckers in the microwave and in minutes you've got steamed veggies. Bird's Eye is one that I know that does this.

Now back to the dish. Cook up some farfalle pasta. The ones that look like bowties or whichever pasta you prefer. It works with any kind. Add the steamed veggies and toss in a light dressing. You can serve this warmed of chilled. It tastes great both ways. The dressing has a nice slight tang to it from the rice wine vinegar. Just enough to give your tongue a tickle. The veggies I used for this are sweet corn and broccoli. Maybe next time I'll add some marinated tofu.

Also, the name of the dish is a reference to one of my favorite shows currently on BBC. Here's a hint... He travels thru space and time in a big blue police box. You can find the answer in the tags of this post. :) It's a long weekend here in the States. Memorial Day weekend meaning barbecues be happening all over. Me... I'm thinking short ribs or maybe some fish and chips.

Serves 2-3





(Bowties are cool) Pasta Salad

2 c dry farfalle (bowtie) pasta or your own preference
1 pack frozen sweet corn (in ready steam pack)
1 pack frozen broccoli (in ready steam pack)
          or 1 pack frozen mixed veggies (in ready steam pack)
pepper
salt
extra virgin olive oil

dressing
2/3 c extra virgin olive oil
3 garlic cloves - minced or 1 tsp garlic paste
2 Tbsp rice wine vinegar
3 tsp sweet relish
2 tsp dry basil
salt

Bring a pot of water to a boil, salt liberally and drizzle a little extra olive oil before adding the pasta. Cook for roughly 6-7 minutes for al dente. Stir once to avoid the pasta from sticking to each other. When pasta is cooked, drain the water from the pot and drizzle some extra virgin olive oil and toss to keep the pasta moist and again from sticking to each other. Set aside.

While the pasta cooks, You make "steam" the veggies and make the dressing.

Follow steaming instructions on the packages of frozen veggies

Mince the garlic cloves into a paste consistency. Fine chop the garlic and place into a mortar and pestle. Sprinkle a little salt and mash the pieces until a paste-like consistency. Scoop the garlic paste into a bowl and slowly add rice wine vinegar and sweet relish. Add the dry basil and slowly drizzle the extra virgin olive oil. Constantly stir to combine.

To the cooled pasta, add the steamed veggies and toss thoroughly. Then drizzle the dressing and again toss to thoroughly combine.

Serve slightly warm, room temp or chilled.



3 comments:

Hari Chandana said...

Looks colorful and tempting.. lovely clicks too.. thanks for sharing :)
Indian Cuisine

Andrea@WellnessNotes said...

Great pasta salad! I love using rice vinegar in dressings...

Happy Memorial Day!

Gillian said...

Very effective piece of writing, thanks for your post.

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