Pasta salad is one of those dishes that is perfect for packed lunches. It’s meant to be eaten chilled so you can prepare it in the evening and stick it in the fridge. Then in the morning pop it into one of those lunch cooler bags with a little ice brick and it’ll stay perfectly cool until lunchtime. A great summertime lunch that is also a wonderful vehicle for a few of your daily fruit and veg servings.
- Pasta salad with mini pipe rigate, yellow peppers, cucumber, spring onions, baby tomatoes and feta cheese all tossed in a light tomato sauce.
I was recently asked to write a guest post by the lovely Lady Raven for her blog Add to Taste and it was published this past Friday. My very first guest post! Be sure to check it out and then come back to see what is on the menu today.
- Maize ditalini tossed with Rosey’s Choppy Choppy,
- minneola segments and
- some baby tomatoes
If you follow me on Twitter you probably read my tweets about my newly acquired bento from The Crazy Store. Fellow Tweeter and bento fan Amanda pointed it out to me and I’m so glad she did! It’s a great little set and I got to take it out on it’s maiden voyage today.
- Greek flavoured pasta salad: pasta tossed with garlicky braised tomatoes, feta cheese, cucumber and yoghurt dressing (recipe below) topped with wilted pea shoots,
- apple slices,
- almonds and
- wasabi peas.
I received a jar of Kara’s Original Greek Herb Dressing in my goodie bag at the SA Food Bloggers Conference earlier this year and since the conference I’ve used it to dress leafy salads and steamed vegetables with great results. Here is my simple recipe for a Greek flavoured yoghurt dressing using this herb mix.
- 3 tsp Kara’s Original Greek Herb Dressing Mix
- 6 tsp warm water
- 1/2 tsp celery salt
- juice of half a lemon
- 150ml plain yoghurt
- Add warm water to herb mixture and leave to rehydrate for a few minutes
- Add celery salt and lemon juice
- Stir into plain yoghurt
This is enough to dress half a packet of pasta (250g dried). I think it would also make a great marinade or dip, although if you plan to use it as a dip you may want to use less salt.
Posted in Packed Lunches, Recipes
Tagged almonds, apple, cucumber, feta, garlic, pasta, pea shoots, tomato, wasabi peas, yoghurt
I assimilated this pasta dish into my repertoire after reading the recipe in the Slow Food Cape Town CSA newsletter. It’s one of my favourite weekday meals to make, all you need is three ingredients and about fifteen minutes and supper is ready. Just perfect.
- Broccoli and blue cheese pasta,
- melon balls and
- cucumber, baby tomato and baby corn skewers.
Did you notice the little octopus food picks in my lunch box? Aren’t they cute? Here’s a close-up of the little smiling faces.
This pasta sauce is a great pantry staple creation: a box of passata, a tin of tuna and a handful of salty capers cooked together for a few minutes and then spooned over pasta. You can completely change the flavour by adding (think chilli, olives and anchovies) or subtracting an ingredient or two.
- Wholewheat penne topped with a tuna, caper and tomato sauce and
- some grated Parmesan style cheese.
- Wholewheat penne tossed with tomato sauce and crumbled feta and
- a salad with baby cabbage leaves, mixed sprouts, cucumber, tomato and carrot.
This is my first post for 2010, so happy new year everyone, I’m looking forward to sharing a year of foodie adventures, advice and camaraderie with all of you here and out in the rest of the foodie blogosphere. I have a few things up my sleeve for this year, the first of which will be in celebration of my third blogoversary later this week, so keep an eye out for a few non lunch posts.
In the interest of improving my lunch pictures I’ve taken to photographing my lunch in the morning before I go to work instead of at night when I actually pack it. So that I can take advantage of some natural light and not have to use the flash on my camera. Let me know what you think, any feedback you have would be really appreciated.
- Pasta salad with tubetti pasta tossed with pesto, orange peppers, asparagus and slices of rosa tomatoes and
- two apricots.