mai 24 2009
1. Heat up generously salted water for your pasta; I used about 250 grams whole wheat elbow macaroni, you use whatever you want.
2. Make vinaigrette: Whisk 42 tb Dijonmustard with 3-4 tb white wine vinegar, then add extra virgin olive oil in a thin drizzle while stirring, until it emulsifies and reaches the consistency you prefer. Season with salt and pepper, and something sweet – sugar, honey, agave nectar or sweet chili sauce, like I did. I loved the little sting of heat from the chilis. Add fresh herbs if have them on hand, I didn’t, but herbs always add something to a salad, I think. Parsley, or maybe basil would’ve been nice. Add in a couple of tablespoons (or rather 1/2 cup) of finely diced onions (I think red would be good, but the yellow ones I used worked well too) and some salty capers.
3. Start chopping your vegetables :
- peel and finely slice one big carrot
- chop one red and one green bell pepper/capsicum
- cube 2 ripe tomatoes
- open a can of corn and one can of beans of your choice (I used a mix of kidney beans, brown beans and pinto beans)
4. Cook the pasta until just al dente. Drain it, run it quickly under cold water to stop the cooking process, then mix thoroughly with the vinaigrette dressing. Let soak for a bit if you have the time, or add the vegetables immediately, and serve. I loved this salad the same day I made it, but the day after it was wonderful, with that great savoury, tangy dressing soaked up by the pasta and vegetables. Tomorrow I’ll bring the leftovers for lunch. Can’t wait to have more of it!
- Gloooriooouuss cherry tomatoes from last autumn, too bad I didn’t get any of this quality for the salad.