This is definitely one of my go to Dishes. About a couple months back P suggested a picnic. And boy was I thrilled! I made a lot of stuff, Packed it, got a bag for trash, a nonsensical book, and I was ready! We sat in a bamboo grove, talked, ate, read, relaxed. Until the monkeys came. I think they liked the pasta too :) else it would have been pretty insulting!
This is something that can be whipped up in 10 minutes flat whether I am making it for 3 people or 30. Definitely my go to dish. With a slice of cheesy whole wheat or rye toast, I think it can pretty much make a complete meal.
You will need
1 handful of mini pasta per person (I'm making this dish to serve 2-3)
1 medium sized carrot, chopped into small bits
1 small handful fresh or frozen green peas
1 small handful fresh or frozen sweet corn
6 medium sized French beans, chopped into small pieces
15 large red grapes or 15 ripe small strawberries, quartered
1 handful chopped black olives
2 pinches dried parsley or one teaspoon fresh parsley
2 pinches dried oregano or one teaspoon fresh oregano
2 pinches dried basil or one teaspoon fresh basil
1 teaspoon chopped fresh mint
juice of 1 lime
1 or 2 teaspoons extra virgin olive oil
1 or 2 teaspoons cheese powder
salt to taste.
Method:
Boil the pasta al dente, run cold water over it and keep aside (the baby pasta I get here takes me 7 minutes to cook. Just for the white backdrop and color riot, I stick to durum wheat pasta but whole wheat pasta is definitely a healthier option)
Blanch/parboil the vegetables and keep aside.
Mix the pasta, cooked vegetables, fruit (in the interest of both taste and color, these two fruits work the best), and olives.
Add the herbs, salt, olive oil, lemon juice, and stir.
Refrigerate if preferred at a lower temperature. If refrigerating, add lime juice just before serving.
Add cheese powder also just before serving.
Serve on its own or with cheese toasts.
