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
   
   
   
3. tear or cut the mozzarella into tiny little pieces
   
   
   
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
   
   
   
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
   

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.