Although we are in the last month of Winter, the days here have been reminiscent of Spring. Daytime temperatures have been in the low to mid 20Cs and, while the mornings have still had some chill to them, the afternoons have been quite balmy. Perhaps this is the uniquely Australian season that Dr. Tim Entwisle calls "Springer". Perfect for such warmer weather, and a move away from the heavier and more hearty foods of Winter, are salads like this one:
A simple homemade salad.
Simple Pasta Salad
1 packet of "bow-tie" pasta (or other suitable pasta such as fusilli)
2 Tablespoons olive oil
1 red onion
4 rashers bacon
1 small red capsicum
1 medium zucchini
1/3 cup frozen peas
4 Tablespoons balsamic vinegar
1 teaspoon seeded mustard
1 -2 teaspoons honey
1. Cook pasta according to packet directions. Drain well and place in a large salad bowl.
2. Peel and chop onion finely. Remove rind from bacon and cut into cubes. Wash and
remove seeds from capsicum. Chop capsicum and zucchini into small pieces.
3. Heat olive oil in heavy-base frying pan and gently fry onion and bacon until onion has
softened and the bacon has browned slightly.
4. Add capsicum and fry gently until this begins to soften.
5. Add zucchini and frozen peas. Fry gently until peas have defrosted.
6. Remove from heat and add fried vegies and bacon to cooked pasta. Combine well & chill.
7. Whisk together ingredients for dressing and have at the ready to pour over this salad
just before serving.
This salad can be "jazzed up" with some toasted pine nuts or some crumbled feta. It's perfect for a weekend lunch, to pack for a picnic or to take to a barbecue. Perhaps it will fit in with your weekend plans.
Have a lovely weekend.