Summer Pasta Salad
I leafed through Gala, a gossip magazine, the other day at my friend’s and found this really quick and refreshing pasta dish. I had just jotted down the sauce ingredients before I left, so I missed the bit about it being a salad and letting the pasta cool. I just thought – “Hey, pasta with a quick cold sauce, great!”. And great it is – now that summer’s here in full force (the seasons having decided to skip spring and jump straight from winter to summer…), I know this will be one of my new staple foods through the summer. I guess if it gets too hot outside, I might even try it as a cold pasta salad.
Summer Pasta Salad
Pasta of your choice [recipe and I chose spaghetti]
2 tbsp mayonnaise
2 tbsp crème fraîche
2 tbsp white wine
2 tbsp white wine vinegar
2 tbsp olive oil
2 tbsp lemon juice
salt
pepper
pinch sugar
vegetables of your choice [recipe said peas and mange tout = sugar snaps; I used frozen broccoli, frozen peas, and fresh green asparagus]
[you can also add 1 small garlic clove to the sauce, jazzes it up a bit]
2 tbsp of everything – if that isn’t easy! Cook pasta, blanch vegetables, mix all the sauce ingredients together. Mix veg and pasta, and pour sauce over it. Bon appétit!
