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Tuesday, March 17, 2015

Pasta Salad "Primavera"

pasta salad "Primavera"

Right now things are starting to grow again, nature gets greener and the first herald of spring are blooming. Time to fresh up your grocery list with a few spring vegetables, like spinach, wild garlic or spring onions, which are one important ingredient of this delicious pasta salad I made a few days ago (recipe found here).

Ingredients (makes one salad bowl)
  • 400g fusilli
  • 1 cucumber
  • 3 spring onions
  • 200g goat cheese (feta cheese)
  • 1 fennel
  • 160g sweet corn
  • 250g plain yogurt
  • 100g salad cream or mayonnaise
  • 180g sour cream
  • juice of 1 lemon
  • a pinch of sugar
  • salt, pepper & dill

Heat water in a pan. Add the fusilli and a bit of salt, as soon as the water boils. Cook the pasta until al dente, pour off the water and let cool down. While the pasta is getting ready you can prepare the vegetables, just don`t forget to stir your pasta from time to time.

Wash, peel, quarter the cucumber, remove the seeds and cut it into little pieces. Heat some water with salt in a pan for the fennel. In the meantime wash and cut fennel in slices. Blanch the fennel slices for 3 minutes in the boiling water, remove and let cool down. Wash the spring onions, cut them in little rings and cube the goat cheese.
Now let`s prepare the dressing for our salad. Mix plain yogurt, salad cream or mayonnaise, sour cream and lemon juice. Make sure to get an even texture. Season with salt & pepper, add a pinch of sugar as well. For the special little something use fresh dill to finish up the dressing. 

Mix the pasta, fennel, goat cheese, spring onions, sweet corn and cucumber with the salad dressing and enjoy!

I prepared this salad in the evening to take it at work the next day. During the night the ingredients had time to cool and I already had something for lunch the next day. You should try it!

What about you are you going for spring vegetables too? What is on your menu plan these days?


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