Weeknight dinner
doesn’t have to be complicated. Right? After having too much pasta dinner the nights
before and had some cooked pasta left, light refreshing pasta salad is just a
perfect idea. Honestly, it’s just my
excuse when I’m too lazy to cook. Nahh… I
just want a break. That’s all.
This salad
is basically just opening the can of garbanzo beans, cutting some vegetables,
using frozen salad shrimp, and tossing in leftover pasta. Done! The
dressing is too easy to call it a recipe when it’s nothing into it but the
sense of your own taste plus the feeling of hunger for some good food. The blue cheese is, however, a highlight of
this refreshing salad. It gives the
salad a sharp tangy flavor that help lifting the dish up to another level. Be careful though because you wouldn’t be
able to stop eating it.
The dressing
1/4 cup
fresh-squeezed lemon juice
3 tbsp. EV
olive oil
1 tbsp.
honey
1/4 tsp.
salt
1/4 tsp.
ground black pepper
2 tbsp.
finely minced basil leaves
A pinch of
dried red chili flakes
2 cloves
garlic, finely minced
: Whisk all
the ingredients until the honey is dissolved and set it aside.
The Salad: 4
servings
2 cups
cooked bow tie pasta
1 cup cooked
salad shrimp
1 medium
Persian cucumber, chopped
1 stalk
celery, chopped
1 medium
Roma tomato, seeded and chopped
1/2 can
Garbanzo beans, rinsed and drained
1/4 cup red
onion, finely sliced
3-4 small
sweet peppers, seeded and finely cut crosswise
1/4 cup blue
cheese
1. In a
large bowl, add everything, except blue cheese, pour the dressing over, and mix
well
2. Let all
the favor mingle by chill the salad in the fridge for at least 30 minutes or
longer
3. Sprinkle the blue
cheese crumbles just before serving
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