It’s been hot here this week, with a forecast for more hot days. I took advantage of a bit of cloud cover this afternoon to make up a pasta salad. I am not good at following recipes when I cook, but here is an estimation of what I did:
Boil one box of penne pasta (we like whole wheat)
In the meantime, slice up and fry one package of halloomi cheese until browned on both sides (this is amazing stuff. You can slice it, fry it, brown it, and use it like vegetarian bacon!). If you can’t find halloomi, or don’t like it, I have also been known to just cube cheddar or mozza cheese into the salad – don’t try to fry it, though!
Coarsely chop the following vegetables:
one red pepper
one yellow pepper
a small head of broccoli
a handful of green onions
In a separate bowl, mix up the herb topping:
a generous handful (several tablespoons) each of oregano, basil, and Italian seasoning
1/2 to 1 tsp of garlic powder, depending how garlicky you like things
salt to taste (probably at least a teaspoon, but under-estimate it, as you can add more later)
pepper to taste
1/2 to 1 cup of shredded parmesan cheese
Mix the cooked pasta, fried halloomi (or cubed cheddar) and the raw veggies in a large pot or bowl. Pour several tablespoons of olive oil over the mixture and stir well. Start adding the herb mixture, a bit at a time, mixing well.
Voila, lunch. It is great hot or cold, so it is a convenient summer meal!