This Lukewarm Salad is Hot!
Moving house is an energy consuming business. This pasta salad is the perfect reward after yet another day of packing, recycling, tossing and schlepping. It has something of everything for the pallet, a little sweet, sour, salty and bitter. It also has structure and ‘bite’ mixed in with a bit of gooey. Save some for the next day, it’s even better!
This is what you need for the pasta salad
serves 2
4 tbsps extra virgine olive oil
1 tbsp balsamic vinegar (best you can afford)
a pinch of salt and ground black pepper
8 chopped sun-blushed tomatoes
150 grams of fresh rucola
a handful of grated parmesan
200 grams of mozzarella
200 grams of colourful pasta
a handful of mange tout
a bulb of fennel, finely sliced
15 cherry tomatoes cut in halves
half a clove of garlic, sliced waver thin
tbsp of olive oil
This is how you make the salad
Start with slow roasting the cherry tomatoes with the garlic and olive oil on an oven tray at low heat (max. 150 C) for 40 minutes. Make a vinaigrette in a big serving bowl with the olive oil, balsamic vinegar, salt and pepper and add the chopped sun-blushed tomatoes. Stir-fry the fennel with a teaspoon of sugar, salt and pepper in some olive oil. After 5 minutes add the mange tout and stir for another 5 minutes. Cook the pasta ‘al dente’. Assemble the dish by tossing everything together in the big bowl. Tuck in and enjoy!