This pasta salad makes for a very healthy and snappy meal to fix up, for those lazy weekend brunches:) Plus, it doesn't hurt at all that it tastes great too!
We like using penne rigate for our salad - since it has this definite bite to it when its cooled just right or 'al dente'. Also the ridges help in holding the salad dressing. We like changing the recipe to whats available in our fridge that day, and what we both are in the mood for - cheese type, dressing, veggies, and herbs.
This particular salad was prepared last weekend, using finely chopped onions and cucumber, bite-sized pieces of green capsicum and ripe red tomatoes (use the small tomatilloes if you can find them in the supermarket), and steamed corn. Mix all these with the al-dente pasta (ensure that every ingredient is cold), add chopped cheddar (or crumble in some feta cheese), season it with salt, pepper and dried/fresh herbs, and dress it with your dressing-of-the-day. For this particular salad, we used a blue cheese-mint viniagrette straight out of a bottle:)
If your in the mood to prepare your dressing - simply mix extra-virgin olive oil with freshly squeezed lime juice, and add salt, pepper and mixed herbs. Shake well to prepre an emulsion, and drizzle over the salad. Quick, healthy and very tasty - you have to try this to belive my claims:)
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