This recipe is an inspiration that came back in my university days, when I went to a friend’s house where her mother made us some beautiful dishes for lunch. There I discovered coriander can be used in many ways, which can bring life to a dish. It has such a powerful taste that you either like or hate. The recipe I want to share with you is a colourful aroma salad that goes well to have during the Spring season.
The coriander gives this pasta salad an aroma taste and the black pepper also work well with it to give that peppery taste. I love the extra crunchy and fiery onion flavouring. But if you are cautions about getting onion breath then it taste just as wonderful without it!
When I started making this pasta salad, it was just a vegetarian salad with no meat. But over the years I have adapted to incorporate frankfurters. Below is the meat version but if you prefer a vegetarian version just leave out the frankfurters/cooked sausages. You will see that this pasta salad is really adjustable, adding or substituting ingredients you prefer. Just experiment!
- Penne pasta
- Fresh tomatoes
- Red onions
- Frankfurters (for a vegetarian version then leave this out)
- Black pepper
1) Cook pasta as instructed on the package (I usually cook dried pasta in some boiling water with some oil and salt). Once cook drain and cool under some cold water to stop it cooking.
2) Cook the frankfurters in a saucepan of boiling water and boil just for a few second.
Other alternative to frankfurters is to using Mattessoons smoked pork sausages – love this brand of sausages range because on the package it says they are ready to eat sausages (Please read the instruction on package before use!).
3) Chop the red onion, tomatoes and frankfurters in to cube. Roughly chop the coriander.
4) Put the pasta in a bowl and add to it the chopped red onion, tomatoes, frankfurters, coriander. Then add the seasoning (black pepper and salt) to taste. Mix all together. Ready to eat!
The pasta salad is great to fill your lunch box to either have on its own or as a side dish. You can make the pasta salad the night before and pack it in a air-tight lunch box. Then leave it in the fridge (make any ingredients you use have cooled before putting it in the fridge). In the morning, you just need to remember to take you lunch box out the fridge to pack it in your bag.
(If you find the pasta salad on a dry side then how about add some mayonnaise and mix it all well together)