On hot days like today, where the weather reaches a high of 40°C, I can't bring myself to do very much, and even less in the kitchen. Cold pasta salads are definitely the way to go in these situations! I just made this salad, and even though I eyeballed it, I thought I'd share the gist of it nonetheless. It is obviously an incredibly flexible recipe anyway.Ingredients:
- Rotini pasta
- 1 tomato
- 1/2 a red onion
- 1/4 of a [large] cucumber
- Red kidney beans, chick peas, romano beans, black-eyed peas in water [a total of 540 ml]
- Basil, oregano, thyme, sage, savoury
- Olive oil
- Balsamic vinegar
- Sea salt
- Get the water boiling for the pasta.
- While the pasta is doing its thing, chop up all the non-bean ingredients.
- I am a wimp, and like to soak the onions in a bowl full of water for a few minutes before adding them to the mix. It makes them milder but still very tasty.
- Make sure to rinse the beans well.
- Add the aforementioned ingredients together in a bowl. Mix.
- Once the pasta is finished cooking, rinse it under cold water until it is chilled. Then plop it in a separate bowl after it has been strained.
- Add a portion of the ingredients onto the pasta. You probably won't need it all.
- I added just a bit of olive oil to get it lubricated, quite a bit more balsamic vinegar, sea salt, and the herbs and mixed it up real well.
- I also use a large spoon to eat this pasta because the beans tend to sink to the bottom and a fork just doesn't cut it for the job.
