A perfect work lunch & requires minimal cooking…
This weekend has been hot in Melbourne, like, standing-over-the-stove-may-kill-me hot. Although it’s cooled down a little this afternoon, my house is still taking time to cool down and standing over a stove or putting the oven on are 2 out of 3 things I definitely DO NOT want to do (the other is skipping rope, but that’s a story for another day).
So as it’s Sunday and I never buy my lunch, I decided to make a couple of meals that take as little cooking as possible.
Enter this pasta salad.
The only thing you need to do is boil the pasta – that’s it!
- 200gms wholemeal pasta shapes of your choice (I used penne)
- 20-30 sweet red seedless grapes
- 8-10 cherry tomatoes, halved
- 1 clove of garlic
- 2 tbsps of olive oil
- 2 tbsps of good quality fresh ricotta
- 10-20 fresh mint leaves, roughly torn
- First, really early in the day, peel your clove of garlic and quarter it. Place it in a small ramekin and cover it with the olive oil - allow to sit for at least 3 hours (you're flavouring the oil so you don't need to do any frying/baking of the garlic)
- Cook the pasta as per the packet instructions and allow to cook completely
- In a large bowl, stir together your pasta, grapes, tomatoes and mint leaves
- Remove your garlic pieces from your olive oil and stir the flavoured oil through the pasta
- Add the ricotta, folding through gently and serve!
I know, mint and tomatoes and garlic oil and grapes.. grapes? In pasta?
Try it! Trust me. At least it’s not like every other pasta salad ever (why do they all have mayonnaise in them? I am so not a fan of mayo).
Enjoy the rest of your Sunday afternoon. I can smell rain so I’m going to go and make myself a tea and stare out the window. Ahhhh….