Now I don't know about you, but I'm not a fan of preparing lunches. Unless I'm super duper organised and do it the night before, I can never be bothered in the morning, and for the past few weeks I've taken in some pitta bread and just added some houmous. Which is fine, but not that exciting every single day.
Luckily for me, I went home this weekend and made use of all the fancy oils and herbs we have to make a great big bowl of pasta salad to eat during the week. I often do this during uni - cook a load of meals when I go home and box it up in some tupperware containers so I don't have to worry about cooking or spending much money on food, it's a win-win situation!
This recipe is an old favourite, and is taken from Jamie Oliver:
You will need:
250g conchigliette pasta (small shell pasta)
1 orange pepper
1 red pepper
1 packet cherry tomatoes (approx 250g)
1 packet black olives (approx 150g)
1/2 a cucumber
1 handful of fresh basil
1 handful of chives
For the dressing:
4 tablespoons white wine vinegar
7 tablespoons extra virgin olive oil
pinch of sea salt & black pepper
a squeeze of lemon juice
3 cloves of garlic
Boil the pasta in a pan of salted water with the garlic cloves. Meanwhile, chop up all your vegetables and herbs - I find it much easier to chop the chives up using a pair of scissors.
Once the pasta is cooked, drain it under cold water and remove the garlic cloves.
Make up your dressing, and add your garlic once it has been crushed. Then you just need to add your vegetables to the pasta, drizzle in your dressing and stir it all in.
For me this pasta tastes even better after a few days, just cling film it up or keep in some tupperware and you can enjoy a nice healthy lunch without any effort for the rest of the week! It's also great with barbeques, or as an addition to most summery dinners.
Enjoy!
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