I am hoping to go to my secret wild garlic foraging spot this weekend, but this today I share with you an aromatic green flecked pasta dish.
This is perhaps one of my favourite cold pasta salad dishes. I've made it at least 6 time in the past two months, not just because I like it, but because I had picked up a bundle of coriander, of course I had to have a reason.
This pasta salad is based on this Jalapeno, Coriander and Avocado recipe,that I made a few years back, It is enhanced further with sweetcorn and red peppers. It has now also become a firm favourite of my nephews and nieces too, who often opt for those horrid claggy cheesy tomato pasta from the supermarket outlets.
I often make a large batch, to last us for 2 -3 days during the working week; and sometimes to share with family and friends. While it sits in the fridge the jalapeno vinaigrette infuses the pasta further. Just dig your fork in, you will find it flavourful and zingy.
This pasta salad is essentially flavoured with jalapenos and coriander, however for bite and colour there is red pepper, spring onion (and sometimes red onion) and a little sweetness from the sweetcorn. To elevate this pasta dish further, I like to finish it off with some natural buttery ripe avocado slices, but that doesn't happen that often, as avocados are a bit of a luxury in our home.
I am sharing this recipe with Lavender and Lovage for Cooking with Herbs ,; No Croutons Required co- hosted by Lisa's Kitchen and Tinned Tomatoes; and Soup, Salad and Sammies Sundays hosted by Kahakai Kitchen.