 Pasta salad is a crowd favourite, so we thought it high time we added one to our Village Wholefoods recipe collection. This one is a cracker.
The best thing about a Pasta salad is it's versatility. You are only limited by what's in your fridge and pantry. Feel free to use this recipe as a springboard, and make it your own! When I created this recipe I wanted to tick all the boxes, and I think I've done that. It's a hot weather food in that it's full of crunchy, raw veg and zesty flavours. But it's also comfort food due not only to the starchy, cuddly nature of pasta itself but also the creamy dressing. I even gave it a nod to retro pasta salads of the 1970s and 80s, by adding a little sugar to the dressing. Trust me, it works! You may notice another quirk in my recipe - there's no uniformity in the sizes I chop the different ingredients. The carrots are finely diced, the tomatoes and cucumber get a medium dicing, the olives are halved and the fresh herbs are coarsely chopped. There is a method to my madness. I like the woodier, fibrous ingredients like carrots cut in smaller pieces so their flavours more readily combine with louder, showier ones. But really, none of it matters. If you've no patience for fine-dicing carrots, go chunky and call it rustic! Or you can even use a potato peeler to make some thin carrot ribbons. More about the dressing: I use greek yoghurt mixed with mayonnaise. I think it makes for a lighter, more 'grown up' flavour. But sometimes the mood calls for all mayo, or even sour cream. Much like the salad vegetables I included in this recipe, let your mood - and fridge - decide!
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 Spring has sprung! Lockdown is over! Both great reasons for diving into this all-occasion Pearl Couscous Salad. The silky, comforting pasta vibe of pearl couscous teamed with fresh Mediterranean-inspired ingredients like tomato, cucumber and capsicum, and the vibrancy of fresh herbs and feta means this is a dish that can be enjoyed as a midweek supper, a hearty offering to take to an impromptu gathering with family and friends, or even an enviable leftovers lunch!
 For our first recipe of Spring 2021, and we thought it fitting to bring you a versatile salad recipe that showcases our delicious, 100% buckwheat soba noodles. Light and fresh, yet also comforting and substantial, they're the perfect lockdown lunch or iso supper. It's made with ingredients most of us have in the pantry and veg crisper. Versatile, and ready in 15 minutes, Soba Noodle Salad is easy to prepare for 1 person or many. It's Soba Noodle Salad, your way.
 This week we serve up 2 savoury Adzuki ideas for you to try out at home: Zingy Adzuki salad to celebrate the end of summer, and Adzuki Stuffed Roast Pumpkin to usher in those autumnal vibes. The delicate, nutty flavour of adzuki lends itself well to savoury dishes too.
 From Hetty McKinnon's Provençal Grain Salad & Ottolenghi's Farro Salad to the ever popular Cypriot salad, we Sydney folk sure love robust, earthy and vibrant dishes. Our Village Feast Salad is our take on this popular dish. What I love about it is that it's a meal in itself - no need to make anything to go with it! And it can easily be adapted to feed a crowd.
With the holiday season upon us, this is just the kind of salad to have up your sleeve. Featuring many pantry staples we all often have on hand, it makes for excellent leftovers and leaves wiggle room for creativity and putting your own spin on it. We encourage you to tweak it to make it yours. |
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