Noodle salad two ways...and more

What to eat when it's hot? Something icy cold or something that can survive at room temperature for a bit, something requiring little effort or sweat. Even better if it also has some protein in it, making the preparation of anything else unnecessary. EVEN better if the leftovers taste especially good the next afternoon, eaten with a tall, frosty glass of minty-lemonade.

First off, my variation of a friend's recipe. I CANNOT leave things alone, which is why I shouldn't/don't bake much. But I fiddled with this 3 or 4 times and here's the final version.

Cold and Crunchy Asian Noodles





Cook 1/2 lb. soba or spaghetti noodles to al dente, then drain. Be sure to err on the al dente side--a bit firm is better than mush!

1/3 c. toasted sesame oil
1 heaping tsp. crushed or minced garlic
juice of 1 fresh lime (get every last bit)
1/2 c. seasoned rice wine vinegar (be sure it's made with sugar, not corn syrup)
1/4 tsp. red pepper flakes (or more, for more of a kick)
1/2 TBSP grated fresh ginger (or more, if you like)
1 heaping tsp. sugar
sea salt, to taste

Whisk this around a large mixing bowl until sugar has dissolved. Taste and adjust flavor to your preferences. Then grate directly into the bowl:

2 carrots, peeled and ends removed

Whisk to incorporate, then add:

1 orange, yellow, or red bell pepper, seeded, cored, and chopped into half-matchsticks
1 big palm-full, ready-to-eat edamame (Trader Joe's, salad section)

Stir well, then add drained and cooled pasta. Top with cilantro or fresh mint, whichever you prefer.





This goes really well with firm tofu that's been pressed for a few hours (to lessen moisture content), sliced up and marinated in Soy Vay of some kind for another few hours and then seared in a lightly oiled pan. (Or wok. I do not know how to use a wok, but one day Jeffrey is going to show me.)

Next up, SUPER easy.



Greek Tortellini Salad




Bring a large pot of water to a boil and add:

1 16 oz. pkg Trader Joe's (or other) dried tortellini pasta with pesto or mushroom filling.

Ignore their cooking directions!!! It will be al dente closer to the 9 minute mark--NOT 16 or 18 or whatever they're still printing on the back of the wrap.

Drain pasta and cool.

In big serving bowl, mix together the following:

1-2 cucumbers, peeled and chopped
2-3 cups chopped and seeded tomatoes (seeding will keep the salad from getting soggy)
1 can black olives, halved OR 1 c. chopped and pitted Kalamata olives
8 oz. crumbled feta cheese

If you don't like olives, throw in a jar of (drained) garlicky marinated mushrooms, marinated artichokes, or something else pickled or salty, as the olives are pretty much just adding salt and color.

Shake some good, flavorful balsamic or red-wine vinegar over veggies and cheese, crack some black pepper over it, and add the drained, cooled pasta.

That's it. You're done.

I guess you could add some fresh basil. Or some jarred roasted red peppers. But that's pretty much it. The salt from the olives and cheese and creaminess of the cheese and pasta mean that vinegar and pepper is really all it needs. And good luck trying to save it for later.


My other current favorite salad is from the amazing Smitten Kitchen: Pesto Potato Salad Need I say more? Well, here's a picture.




You know you want some--go get the recipe! Next week I'm going to try the red potato, pea, and mint salad a friend just made. YUM. Will post the results.