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Cucumber Salad

I wanted to make something refreshing and light to go with the Indian lunch I prepared. So I made a cucumber salad which is easy and light. It makes a wondeful cooling accompaniment for the spicy Indian curry.

Ingredients
1 Japanese cucumber or normal cucumber (de-seeded), cut into 0.5cm thickness
3/4 to 1 teaspoon cumin seeds, lightly toasted and crushed
1/2 cup plain yogurt
2 tsp lemon juice
salt & coarsely grounded pepper to taste

Methods
1. Mix all the ingredients well.
2. Chill at the refrigerator for at least 30mins before serving.

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Posted by on June 11, 2011 in Uncategorized

 

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Sun-dried Tomato Pasta Salad

My cell group decided to come over for a Saturday afternoon tea and also boardgames time. During my recent trip to Italy, I bought sun-dried tomatoes, some good olive oil and balsamic vinegar and I was excited to try it out on some recipes. To really get the taste of the olive oil and balsamic vinegar, I thought pasta salad might be a good choice. So here’s a super simple recipe from me 🙂

Ingredients
300g fusili pasta
200g mixed leaf salad
a handful of cherry tomatoes
6-8 sun dried tomatoes, drained and chopped
10 olives, thinly sliced
1 clove of garlic, thinly sliced
1 tsp capers
1 handful of basil, finely chopped
2 tbsp red wine vinegar
6 tbsp extra virgin olive oil
1 cup freshly grated Parmesan
sea salt & pepper to taste

Method
1. Cook the pasta according to the packet instructions. Drained and put aside.
2. Mix all the ingredients in a large bowl.
3. Add the pasta and toss well.
4. Chill for half and hour before serving.

 
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Posted by on May 21, 2011 in Uncategorized

 

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Basil Pesto Pasta Salad

As my basil is growing faster than I can use, I decided to tap on the internet to find the best way to use it faster. And the websites inspired me to make Basil Pesto Pasta Salad. It’s a wonderful meal if you want something light 🙂

Serves 2

Basil Pesto

Ingredients
1 cup fresh basil, packed
1/4 cup grated Parmesan cheese
1/4 cup extra virgin olive oil
1/6 cup pine nuts (optional)
2 garlic cloves
salt and freshly ground black pepper to taste

Method
1. Place the basil and pine nuts in a food processor. Pulse a few times.
2. Add the garlic and pulse a few times.
3. Add half of the olive oil and pulse a few times. Then, add the balance of the olive oil. Pulse a few times.
4. Add in the parmesan cheese, salt and ground pepper. Pulse a few times.

Pesto Pasta Salad

Ingredients
2 cups spiral pasta
1/2 cup pine nuts
1 tsp of sun-dried tomatoes pesto (optional)
1 cup cherry tomatoes
3-4 fresh basil, coarsely chopped
1/2 tsp of salt
1/4 lemon, juiced
1-2 lugs of olive oil
basil pesto (according to the recipe above)

Method
1. Bring a pot of water to boil. Add a bit of olive oil and 1/2 tsp of salt.
2. Add the pasta and cook according to packet instructions.
3. Drain the pasta and rinse under cold water to cool down.
4. Put the pasta in a large bowl.
5. Toss the pasta with the basil pesto, sun-dried tomato pesto, pine nuts, oilve oil and cherry tomatoes.
6. Add the lemon juice and garnish the pasta with the chopped basil.
7. Chill for 10mins then serve.

 
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Posted by on October 31, 2010 in Uncategorized

 

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Tuna Pasta Salad

Another recipe which I wanted to prepare a day earlier. I read a few tuna pasta salad online and came up with my own recipe. It’s really easy, quick and delicious.

Ingredients

250-300g macaroni or fusilli
1 can of tuna (150-185g)
2 tbsp of mayonnaise
2 tbsp of cream fraiche (optional)
1/2 tbsp of lemon juice
a few sprigs of fresh parsley, finely chopped
a few fresh basil leaves, finely chopped
salt and pepper to taste

Method

1. Cook macaroni according to packet instructions. Drain and rinse with cold water.
2.  Mix all the ingredients in a bowl.
3. Chill and serve.

 
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Posted by on September 17, 2010 in Uncategorized

 

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