Pasta salad with zucchini, basil and horse radish
Not my favorite subject… but the fact is that I have to lose weight. Losing weight and loving to cook, can be an advantage or a disadvantage and I haven’t really figured out which one would best describe my situation..lol.
I am not a fanatic dieter and I believe in the values of a good meal, so I will never be the person to starve herself, but I rather go for the slow and healthy approach. Well, let’s face it, that is in the ideal world ofcourse. In the not so ideal world I struggle just like the majority of the people out there.
Over the last couple of weeks I had been slacking a bit in the healthy food department; had had too many experiments in lovely (read; fattening) desserts and cookies, with not so great results on the weighing scale. On a positive note; since the beginning of this year I have already lost 12 kilo so there is a definite progress here, but it is slllloowww… Anyway, this monday I have made the resolve to better my life and start eating proper and healthy again, so I started with gathering some great recipes. I don’t really count calories, but just try to use portion control and – basically – common sense!
That has resulted in a lovely pasta salad that I had this afternoon
I was having a bit of trouble with the styling since I also didn’t have many accessoiries at home. I just bought a new bowl from Oil & Vinegar which I really like and have used for the salad as well, but it is probably better suited for something else!
Here is the recipe!
- 300 gr pasta
- 8 tablespoons oliveoil
- 4 tablespoons balsamico vinegar
- 2 cloves of garlic mashed
- 1 tablespoon horseradish
- 3 grilled peppers in slices
- 1/2 zucchini in thin slices
- 1 full hand of basil leaves schredded
- salt and pepper
Boil the water with salt and cook the pasta. Rinse with cold water and leave to dry.
Make a dressing of the oliveoil, balsamico, garlic, horseraddich, salt and pepper. Pour over the cooled down pasta. Add the pepper and zucchinislices and mix it all together.
Scatter the basil leaves on top.
(also nice with baked pancetta)