I remember that the Italian husband of one of Shri’s colleagues brought a delicious pasta salad, that had feta cheese in it, to a barbeque last summer.
So when I made pasta salad for lunch today, I made it like that one, which had no sauce. The girls were therefore not too excited when they saw their plates at lunch especially since I had added broccoli to the salad ; some “Pesto Rosso” (a Barilla sauce they adore) would have helped make that vegetable more appealing, I guess.
But despite the broccoli – which, to be fair, they have been eating more easily recently – they ate without fuss or too much comment and I really appreciated that. And hopefully the Feta cheese made it a little better at least for Indira.
I did think that the dressing of olive oil, lime juice and dried basil flakes left the salad somewhat bland. So I added chilli-infused oil to my portion and that certainly gave it a nice kick and flavor. So I would probably add chilli flakes to the dressing if I make this salad again. I think it would bring alive both the Feta cheese and the broccoli.
150-200 grams of pasta
200 grams of broccoli florets, cut in to smaller portions
1 small can of sweet corn, drained
200 grams of feta cheese, cut in to little squares
1 red bell pepper, sliced fine
salt, dried basil flakes and chilli flakes to taste