Hi and good Sunday!
I hope you have had a lovely weekend! I have taken it a little easier after going to the TRNSMT festival last weekend (I got to see Miles Kane, Sigrid, Nothing but Thieves and ARCTIC MONKEYS! So that was pretty cool :D ). This weekend I have chilled to the max, read. Yesterday my sister Camilla and I went for a long walk, fed the swanlings - the swan couple had FIVE little ones this year, they are the cutest! - and then ordered a large pizza each, becaaaaause it was cheaper than a small pizza, which justifies everything.... Then we watched a couple of chick flicks and generally just had a lovely night!
Today I'm seeing a friend later, but for lunch today, I rattled up this little number! It is suuuper zingy, but has a lovely Asian fusion flavours, and you can serve it with warm or cold pasta depending.
Zingy Pasta Salad
(Serves 2 people)
150g farfalle pasta, uncooked
100g spinach, torn
1 large handful coriander, finely chopped
2 handfuls dried cranberries
1 small can tangerines, drained
1 handful pine nuts
For the dressing
3 tbsp oil
1 tsp rice vinegar
2 tbsp teriyaki sauce
Pinch of salt
Pinch of pepper
Pinch of brown sugar
- Start by cooking the pasta, the butterfly pasta should take approximately 12 minutes, ten for al dente.
- In the mean time, place all the ingredients for the dressing in a jar with a lid and give it a shake. Put aside.
- Prepare the spinach and have it in a medium salad bowl, followed by the coriander, cranberries and tangerines. Toast the pine nuts until nice and golden and fragrant. Stir in the pine nuts, and pasta and stir well to combine and drizzle over the dressing! Serve immediately or leave in fridge to cool until serving!
To make this gluten free, you can easily replace the pasta with cooked, fluffy rice.