Cooking for One: Colourful Heirloom Tomato and Basil Pasta Salad

It’s too pretty to eat…

IMG_6312

Here’s another Cooking for One recipe and a very simple and colourful one as well!

IMG_6324

I think I get easily amused with weird pasta shapes and colours (as evidenced by this previous post and this one), so I was really happy when I found these coloured bowtie pasta on sale at Winners. These bowties were naturally coloured with turmeric, beets, and squid ink. The red portion of the pasta becomes a little dull after cooking the pasta, but the black and yellow parts remain vibrant after cooking. I’m inspired to colour my own pasta from scratch, but first I’m going to need to find out where I can get my hands on squid ink and a pasta maker!

IMG_6289

Since these bowties are so colourful, I thought about pairing the pasta with some colourful heirloom tomatoes. I was thinking of what kind of pasta dish to make, and I decided to stick to something simple.

IMG_5815IMG_6281

Although it’s very simple, it turned out pretty well for a dish that does not require a lot of ingredients and effort. It’s convenient to pack for lunch and also portion controlled (lol).

Eat the rainbow,

– Ricelessasian

IMG_6330

Colourful Heirloom Tomato and Basil Pasta Salad (Serves 1)
Adapted from All Recipes

Ingredients*

~1 cup of coloured bowtie pasta
1/4 cup of chopped heirloom tomatoes, including the juice released
2 tsp. extra virgin olive oil
2-3 large basil leaves, chopped
1/4 – 1/2 clove of garlic, finely minced
2-3 tbsp. crumbled feta cheese
Salt and freshly ground black pepper to taste

*Adjust amount of ingredients according to your taste. Experiment by adding ingredients such as onions, balsamic vinegar, Parmesan cheese, and olives. This is just a guide to how much I used for one serving, and I just used what I had at home.

Directions

  1. In a non-reactive bowl, mix together olive oil, heirloom tomatoes, chopped basil leaves, and finely minced garlic. Season with salt and freshly ground black pepper. Let this mixture sit while you are cooking the pasta. TIP: If you don’t like the taste of raw garlic, you can sauté the garlic in olive oil first before mixing all the ingredients.
  2. Cook pasta according to package directions. Once cooked, toss warm pasta with the heirloom tomato mixture. Toss with crumbled feta cheese. Eat it as it is, or refrigerate and eat it as a cold pasta salad.
Advertisements

4 thoughts on “Cooking for One: Colourful Heirloom Tomato and Basil Pasta Salad

  1. heatherlamont

    I’m glad that you mentioned that the ‘black’ in the pasta is coloured with squid ink as I am very allergic to seafood. I shall have to read packet labels even more carefully. I’m already on the look out for ‘fish, prawn and oyster sauce’ in odd recipes i.e. pumpkin soup! Thanks, I’ll stay at “too pretty to eat”.

    Reply
    1. Underground Culinary Lab Post author

      Yes, unfortunately squid ink is often used a natural black food colouring. It’s something to watch out in the labels if can’t eat seafood. You can still enjoy naturally coloured pasta, just avoid the ones that have black colour in them 🙂

      Reply
  2. Pingback: What’s your Pasta? | Underground Culinary Lab

  3. Pingback: Canada Day Pasta | Underground Culinary Lab

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s