15 June 2007
Double Tomato Pasta Salad
I needed something quick and tasty after a late night at work, this pasta salad fitted the bill nicely! I always whip up a bowl of this to serve at barbecues.
I cooked a bag of pasta twirls until al dente and then rinsed the pasta under cold water until completely cold before adding the other ingredients. This is the secret of a good pasta salad, no more squidgey, claggy pasta, just glossy, firm pasta.
A jar of sun-dried tomatoes is swiftly emptied in with the pasta, tomatoes and oil, I chop the tomatoes with scissors.
I then add some fresh mozzarella, torn or chopped into small pieces.
Next goes in the baby plum tomatoes, sliced in half, a large handful or two of fresh basil, roughly torn.
I finish off with a couple of heaped tablespoons of pesto, some freshly ground black pepper to season and mix it all together thoroughly.
This pasta is usually enjoyed by all and the leftovers are good for lunch. Well usually!
I made a fatal error this time! I thought I was being clever, by adding a couple of handfuls of chopped rocket leaves, but I was wrong! I thought it would add an extra complexity to the flavour of the salad, but I was wrong! Graham noticed the slight change of flavour immediately and refused to eat anymore, as it "tasted odd"!
I sometimes wonder how a grown man can act so childishly about food. If he thinks something has been tweaked he is instantly cautious! I shall have to take a leaf (no pun intended!) out of Charlotte's book (Great Big Vegetable Challenge) , she is so good at tempting Freddie to try new things.
Do men ever grow up?