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