Let’s Add a Soggy, Flavorless Vegtable
I’ve made a few pasta salads in my day, but this one, well, it just doesn’t even make sense.
When I first started cooking, I threw in EVERY SINGLE SPICE I owned into a dip or a dry rub or a marinade. Then I went through a stage of simplicity: salt, pepper, garlic and maybe one other weapon. Now the pendulum has swung back and I’m sticking crazy shit together again. I guess it’s an ES trend.
The ingredient list: whole wheat fusilli, olive oil, dijon mustard, garlic, onion, cucumber, serrano chili, parm cheese, queso fresco, cumin, pine nuts, salt and pepper. With leftovers, I added in wilted swiss chard.
This is what happens when I buy way too many vegetables at the farmers market. I end up throwing cucumbers — which is great to use as an alternative to chips for a dip, but suck in most other instances because they’re so watery and plain — in with freaking pasta.