My Favorite Pasta Salad Ever!

Yesterday I had a small 4th of July dinner, per usual tradition. For dinner, I served rump steak cuts marinated in balsamic vinegar and molasses, summer squash sautéed with onions and pasta salad, followed by a dessert of red velvet cake, served with summer berries. Meat has slowly worked its way back into my life after a month without it.

Back to the menu, I must say, the pasta salad was really the true star of the show. The meat and zucchini– only backup dancers. This salad is so refreshing and light. It’s chock full of delicious flavor and has a light citrus taste. This morning I actually contemplated eating it for breakfast with a slice of red velvet, but then realized that would leave me without lunch.

This recipe is really simple to make, hope you enjoy it. And for those back home, hope you had a fun 4th!

 

What you need.

  • 200 grams / app. 1/2 pound of pasta (I used whole wheat fussili)
  • 1 avocado, diced
  • 1/2 of a bell pepper, diced
  • 2 tomatoes, diced
  • 1 carrot, diced
  • 1/4 of a red onion, minced
  • juice from half a lemon
  • 1 clove of garlic, minced
  • 1/8 – 1/4 c of mayonnaise
  • 1/4 tsp of chives, chopped
  • 1 TBSP of fresh parsley, chopped
  • 1/4 c of shredded parmesan
  • paprika, sea salt and pepper, to taste

 

  1. Boil pasta according to directions, strain, and run under cold water until cool.
  2. Place pasta, avocado, peppers, tomatoes, onions, carrots, in a bowl. Pour lemon juice on top and gently mix.
  3. Mix garlic and mayonnaise in a separate bowl. Add to salad and gently mix, evenly distributing sauce.
  4. Mix in fresh herbs and cheese, then season to taste.
  5. Place in the fridge for at least 30 minutes.

 

 

 

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Crunchy Roasted Granola

Buying cereal in Switzerland is nothing like back in the States. At home, cereal can be found on its own aisle! You could probably fit 10 Swiss aisles into one US cereal aisle!

My husband once told me that when he moved to the US, he kind of panicked whenever he made his way to the cereal aisle. He’d observe what locals were buying and quickly grab something and continue with his shopping. Considering many shoppers were parents buying their kids ultra, frosted, sugar-glazed cereal — he quickly opted for another method. As an American, I guess I’d never thought about the amount of choices being overwhelming.

Actually, when I moved to Switzerland, I practically couldn’t find the cereal aisle. Well, it wasn’t really an aisle, rather a small section of an aisle with probably no more than 10 – 15 choices of cereal. Crazy as it sounds, I suddenly spent more time, trying to figure out, which cereal to select. With only a few choices, I felt the need to read the ingredient list and nutritional information on every box, to do a price comparison to figure out the most economical choice. Well, this is Switzerland and I shortly realized, economical is not part of the vocabulary here. Things are pricey! I just couldn’t justify paying 7 dollars for a tiny bag of organic granola. In the end, I walked away from my few choices, deciding not buy anything at all.

This worked out well for me, because I discovered, making my own granola was just as good, if not better than store-bought granola. Best of all, it costs a fraction of the price. Here’s my recipe for crunchy granola. You can adapt it to your liking.

What you need (feel free to double the recipe if you’re cooking for more than 2 people).

  • 3 cups of oats (not the instant kind)
  • 1 cup of chopped nuts and/or seeds of your choice (I used pecan and sunflower)
  • 1 tsp of cinnamon
  • pinch of salt
  • 1/4 – 1/2 cup of molasses, maple syrup or honey (I used molasses)
  • 1 cup of raisins or dried fruits/berries of choice. Add in some chocolate chips to if you’d like.

How you make it.

  1. Preheat oven to 300 F (150 C)
  2. Place oats in a large skillet and cook on low heat for about 5 minutes, stirring occasionally.
  3. Throw in your seeds/nuts and cook on low heat with oats for about 2-3 minutes, stirring occasionally.
  4. Pour into a baking dish (9×13), sprinkle with cinnamon, throw in salt, mix well
  5. Add your sweetener (i.e. honey, molasses or syrup) and mix well.
  6. Bake in the oven for 20 minutes, remove and allow to cook on a wire rack.
  7. Once  your mixture cools, stir in dried fruit/berries and refrigerate in an air tight container for as long as you’d like.

Play around with the recipe and make it with the things you love. This tastes great with milk, plain yogurt or by itself. I like to make a frozen yogurt parfait: blueberries, topped with plain yogurt, topped with granola – pop it in the freezer for a few hours and enjoy!