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.

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  • Maidelitala October 3, 2008  

    well it looks beautiful.

  • Maidelitala October 3, 2008  

    if you choped the cukes into itsy bitsy pieces or shaved them it would fix your texture problem. think taboule or japanese pasta salads. cukes can be an excellent addition

  • Jennifer October 3, 2008  

    You can get the same look & a much better taste by adding Zuccini instead…especially if you grill it. Very good in pasta salad, actually.

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