Thursday, July 15, 2010
Earlier today I was in the mood for a pasta salad, but I knew I really didn’t have a lot of ingredients on hand. I decided to scour the refrigerator to see what I could come up with.
I cooked about 3 cups of pasta and set it aside. I found walnuts and shredded some asiago cheese. Last summer I made pickled nasturtium seeds (“capers”) and pickled garlic scapes, and I knew these would be good in a salad. We recently bought some organic freshly pressed sunflower oil from a local farm. That and some of the brine from the garlic scapes would make a great dressing. From the spice drawer I decided on Italian herb blend.
I didn’t measure a thing. Just “a little of this, a bit of that” and tasted as I went along. I added a little extra sunflower oil at the end and mixed in all the ingredients.
It tastes great!