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Cooking time: 25 minutes for menu Cooking schedule: see below for instructions
A slight tweak on a Cobb Salad, but, in my kitchen, any lettuce salad can be converted to a pasta salad. Since the season for lettuce is rather short, this theory works well for the rest of the summer. No barbecue grill needed for this meal. I like smoked turkey breast for this - but rarely find it.
Cobb Pasta Salad Preparation and cooking time: 25 minutes8oz (240gr) ham or smoked turkey, thick slice get it at the deli counter
6oz (180gr) green beans I used flat, Italian or runner beans
2oz (60gr) cheese Cheddar, Colby
2 eggs, hard-boiled
1 avocado
1/2 orange bell pepper
1/2 cup (3oz, 90gr) cherry tomatoes
10 - 12 basil leaves
1 1/4 cup pasta, bite-size, fusilli, elbow, (about 3.5oz, 100gr)
White Balsamic Vinaigrette:
1 tbs Dijon-style mustard
2 tbs white Balsamic vinegar
3 tbs salad olive oil
Cook pasta according to package directions. When done, drain.
Boil eggs.
Top and tail beans... cut off the ends. Cut into 1 1/2 inch lengths (4cm) Bring a medium saucepan half full of water to a boil over high heat. Add beans and blanch for 4 minutes. Remove, drain, rinse with cold water and set aside.
Slice pepper, about 1/4" thick (.5cm) then cut slices in half. Slice ham or turkey and cheese into large, bite-size chunks. Cut cherry tomatoes in half. Cut avocado into large chunks. When eggs are done, cool, peel and cut into chunks. Tear large basil leaves in half.
Make vinaigrette :
Whisk vinegar,and mustard. Slowly whisk in oil and whisk until it emulsifies.
To assemble: Put drained pasta in a large bowl and add vinaigrette. Toss well to combine. Add ham, peppers, tomato and beans, toss well. Add cheese, egg, basil and avocado. Stir gently, just to combine. Serve.
Cooking schedule: 25 minutes |
Cut tomatoes |
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