22. Juni 2007

a colorful mix of vegetable deliciousness

when it is hot an humid outside i tend to stop cooking altogether. cooking always means turning on my stove, and during summer i am clearly moving towards fruits and raw vegetables.

i just can not bring myself to eat something hot or even warm so dinner for one could easily come to a complete halt during a heatwave because tossing salad does not really qualify as cooking in my (narrow?) humble opinion. or at least it does not seem like something worth putting on a foodblog. most of my cold food is awfully simple and quick and putting something like a dip or spread on dinner for one almost seems like an insult to those aspiring chefs out there that are dropping by my little corner of the www.

so, cold food.

nothing wrong with that! as a cook i should really be more openminded here, huh?

what about all those marvellous salads that take ages to chop and prepare?
what about gazpacho and antipasti?

i thought a cold and yummie noodle salad might just be the thing to make and wrap up in another blogpost during those hot hot hot days. it is not fancy, i did not even go shopping for this salad - all i did was i raided my fridge.

but beware! this recipe clearly does not qualify as "for one". i just know i will dine on this for at least 3 days ...

750 g penne rigate (cooked)
100 g carrots
100 g green bell pepper
100 g cucumber
100 g cherry tomatoes
125 g mozzarella
1 big tbsp capers
2 big tbsp mayonnaise
  1. cook the penne and rinse under cold water. set aside
  2. dice 'em, slice 'em, chop 'em - just make your veggies as small as possible. you actually could throw in every vegetable you can find in your fridge

    a litte vegetarian pasta salad for hot days
  3. tear or cut the mozzarella into tiny little pieces

    a litte vegetarian pasta salad for hot days
  4. in a bowl combine the pasta with the veggies and the mozzarella

  5. sprinkle over one big tbsp of capers and two tbsp of mayonnaise. my capers are marinated in white wine vinegar which adds a lovely and subtle note to the salad

    a litte vegetarian pasta salad for hot days
  6. mix well and season to taste with salt and pepper.

  7. let rest for at least two hours in your frigde or preferably even overnight
a litte vegetarian pasta salad for hot days
there you go - a delicious vegetarian salad that tames my growling belly! i don't even eat big servings at once, i just take my tiny little bowl, go back for seconds and munch away while i take a siesta and hide from the heat.


gerhard hat gesagt…

ich glaub, den werd ich mir diese woche auch machen. danke für die anregung. aber mir kommen die 750g penne ein wenig viel vor. das sind 1 1/2 packungen...

tschoerda hat gesagt…

ich hab die gekochten penne abgewogen und ich hab sie ordentlich aufquellen lassen und beinahe zerkocht. im rohzustand war das ein bissl mehr als eine halbe packung ... hilft das weiter?

Sara hat gesagt…

Lovely salad!

gerhard hat gesagt…

das gewicht vor dem kochen anzugeben ist eigentlich üblicher und auch einfacher. ;) das wären dann ca. 300g, was ich auch geschätzt hätte. aber ich koch eh immer so viel wie in den topf reinpassen und ess den rest gleich nach den kochen auf..

MeltingWok hat gesagt…

That noodle salad definitely came alive hehe, love that last picture :)