For those surviving without ovens.

As an expat from the States, it can be difficult having loved and lost your oven... but there's a plethora of recipes to meet your tastebuds' needs using stovetop, crockpot, and even microwaving methods! This blog will provide recipes spanning from sidedishes to desserts, funky to traditional, and a few things in between. Enjoy!

Sunday, May 1, 2011

Italian Pasta Salad

1 lb farfalle or spiral pasta (450-500g)
1 onion, small dice (red or yellow onion)
2 cloves garlic, minced
1 C chopped spinach
1/2 C shredded carrot
1/2 C chopped bell pepper (red, yellow or orange)
1/2 C chopped cucumber
1 - 1 1/2 C quartered cherry tomatoes
1/2 C parmesan cheese
1 C Italian dressing
1/4 C Balsamic Dressing
2 T lemon juice
Pepper and Salt to taste

1. Boil pasta to al dente, or just before tender.
2. In large bowl, combine all chopped veggies.
3. Add pasta once cooked and drained.
4. In separate bowl, combine Italian dressing, Balsamic dressing, lemon juice, and parmesan cheese.
5. Pour dressing over salad and stir until fully coated.
6. Season to taste.
7. Set in refridgerator for at least two hours.
8. Drizzle with olive oil if too dry before serving.

This works great for big batches as well as make ahead lunches. You can easily add meat such as diced chicken or tuna. Enjoy!

Courtesy ovenlesschef.

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