Thursday, 30 April 2009

Fasta Pasta Salad

We have been out digging in the garden, in spite of the on-and-off threat of rain. We are, of course, way behind where we would like to be, but we are making progress. Cooking has been a bit sketchy while this happens, but here's one of the quick lunches that I made this week.

What could be simpler than cooking pasta and vegetables together, cooling them and tossing them in a mayonnaise dressing? Not much, that's what. This also makes use of frozen veggies, since we are still waiting for the first real vegetables of spring.

Which reminds me - there are half a dozen fat purplish noses pushing up in the asparagus bed! This is exciting partly because when we bought the house, we could tell it had an asparagus bed because the asparagus was 6 feet high, which is to say 6" taller than the surrounding and engulfing weeds. We had to do a lot of digging and weeding to find the actual dirt in which they were growing and we were a bit afraid we had killed them, or at least set them back tremendously. At least some have survived. And it's also exciting because hey, asparagus!

More disappointingly, I finally made it across the boggy bit at the back of the garden and into the woods. No sign of ramps that I can see, just acres and acres of trout lilies. Ah well. Anyway, back to the salad, and also back to Presto Pasta Nights, home to everyone's favourite fast and tasty meals.

2 to 6 servings
20 minutes prep time

Fasta Pasta Salad
Start the Salad:
150 to 200 grams small pasta, as macaroni, shells, etc
1 large or 2 medium carrots
2 cups frozen corn
2 cups frozen peas

1 or two stalks of celery
2 to 4 green onions, chopped finely

Put a large pot of salted water on to boil. When it boils, add the pasta. Peel and dice the carrot. Add it to the pasta about 5 minutes before it is done. About 1 minute before the pasta is done, add the corn and peas. Cover the pot and bring it up to the boil again. Drain the pasta and vegetables, rinse them in cold water until cool, and drain well.

Clean and chop the onions. Wash and dice the celery.

Make the Dressing:
1/3 to 1/2 cup mayonnaise
1/4 cup buttermilk or thinned yogurt
the juice of 1/2 lemon or lime
salt & pepper to taste
1/4 teaspoon Korean red chile
OR other seasoning to taste

Whisk the mayonnaise, yogurt, lime juice and seasonings in the salad bowl. Mix in the onions, celery, and the cooled drained pasta and vegetables. Serve at once, or keep chilled in the fridge for up to 24 hours.

Last year at this time I made Marinated Mushroom Salad and Fruit & Carrot Salad.


Ruth Daniels said...

I love it - from the name on out. Thanks for sharing with Presto Pasta Night.

tigerfish said...

Looks too pretty :)

The Food Hunter said...

Love the name. Can't get much easier than that.

Donwatcher said...

Substitute milk for buttermilk, green onions optional and it was pretty tasty!