Wednesday, 10 June 2020

Garlicky Rainbow Chard Pasta Salad

I made this Garlicky Rainbow Chard Pasta Salad last month with the last of the overwintered rainbow chard that was growing in the garden vegetable plot.

The rainbow chard would still be there, but it had begun to bolt, so it had to come out of the ground and make room for the new plants.  I made a number of dishes with it, including Rainbow Chard Pakoras aka Onion Bhaji's - that were delicious, but not as good as my mothers or sister-in-laws.
This pretty Rainbow Chard Pasta Salad was heavily flavoured and scented with garlic, but I don't mind having garlic breath.  It was splendid to tuck into during the busy working week. For those of you who may be interested in the recipe, there is not much to it really.  This is really a tarted up version of Aglio Olio.  
I am sharing this Garlicky Rainbow Chard Pasta Salad with Soup, Salad and Sammies hosted by Kahakai KitchenGarlicky Rainbow Chard Pasta Salad.

9 comments:

  1. We grew rainbow chard a few times, it's difficult in the heat here. It's such a beautiful crop. Lovely salad. I am about to be on the 90% veggie wagon again so salads like this are very appealing.

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    1. Thanks Tina, indeed it is a beautiful crop, hence why i love growing it.

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  2. This looks very pretty! Did you eat it hot or cold - the idea of cold chard is not appealing but I would love it if warmed a little!

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    1. Thanks Johanna. Both, when it was made, we had it warm, then it got refrigerated for the following days, i like it at room temperature.

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  3. Cold chard is very tasty in a salad actually, though I prefer the leaf to the colourful stems unfortunately!

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  4. Thanks Belinda. I like both steam and leaf.

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  5. I love chard, hot or cold, stem or leaf and this salad looks perfectly delicious. Thanks for sharing it with Souper Sundays this week!

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  6. Thank you; i have a bunch of chard that is desperately asking to be used soon!!! It will finish his life like this!

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