Hello and greetings馃檹 all food lovers Now summer with warmer days is here. sometimes it is very warm so I feel like relaxing and making a simple dinner. Now in the garden, some vegetables are ripe. I harvested some ruccola, sweetpeas, red currants, fresh oregano, thyme, basil, and parsley. I checked in the pantry for different kinds of pasta, as we are vegetarian, on certain days of the week, we always use eggless pasta, I gathered many things in small amounts from the fridge and with all these I made a nice fusion summer salad.
The ingredients :
some sweet peas, rucola or rocket, red currant, parsley, basil, and thyme
1 tomato
12 stalks of asparagus
1 small carrot
1/2 cucumber
15 black olives
5 pickled chilies
1/3 cup homecooked chick-peas
1 cup three color pasta
1 cup whole grain pasta
1/4 pomegranate
1/2 red paprika
1 small onion from last year's garden harvest.
for the salad dressing i used
1/2 tsp black pepper
3/4 tsp salt
1 tsp tomato paste.
1 tsp mustard paste
1/2 chinese garlic
3 tsp apple cider vinegar
1 tbsp olive oil
1.5 tsp maple syrup
2 tsp homemade mayonnaise
a few sprigs of oregano, thyme, and marjoram, and a few leaves of basil and parsley all from the garden.
Boiling water and cooking both types of pasta. and meanwhile making dressing for salad.
In a glass jar i poured olive oil and then vinegar. after that maple syrup and mustard paste.
adding salt and pepper, chopped herbs, grated garlic, and last the homemade mayonnaise.
Mix it well after shaking the jar.
Cut all the vegetables into appropriate slices and chunks, deseed the chilis. and cut the olives in half. the asparagus has to be broken and i only use the tender parts.
remove the pomegranate kernels and discard the peel.
In the pan add I tsp oil. and add carrot chunks and chickpeas, sprinkle a pinch of salt and pepper on it. add the middle sections of the asparagus stalks cut in 3 cm length. add sweet peas and just toast it for 2 minutes. the asparagus tips are steamed over the pasta pan.
Pour the dressing in a sauce[an. but save 2 tsp for the finishing step.
add the pasta and coat thoroughly with the dressing but I saved a little for decoration.
the remaining chopped vegetables.
are then mixed in with the pasta.
Now assemble the salad according to your choice.
First the ready pasta salad.
Then start with one-by-one vegetables set around.
put the leftover 2 tsp dressing on the top.
Here we enjoying our meal in the garden with the sun and sea.
