While this was a very good and refreshing salad to have on a hot and humid day, it was not exactly the taste that I was shooting for.
In fact, it turned out nothing like what I had in mind.
I wanted to do something that would bring me close to my favorite stuffed loaf in terms of flavors, but, while making it, I got WAY off track and ended up with something completely different.
Now it wasn’t bad. It just wasn’t what I was in the mood for.
I hate when that happens because then it seems like you just can’t appreciate the food that you are eating to its fullest, because you are sort of disappointed. And just what did that poor food do to deserve this kind of under appreciation? NOTHING!
Because trust me, there was absolutely nothing wrong with that salad. In fact, it was really great! It just didn’t have the right flavor at the right time. Poor thing.
The good thing is I still have tons of bell peppers in my fridge, so I think I will have revisit this one shortly…
Yeah, you guessed it! Bell peppers came on sale and I did it again: I bought way more than I could possibly eat to myself while they are still fresh. Looks like I keep forgetting about the perishability factor of fruits and veggies.
I think I need to find me a good recipe for pickled bell peppers!
- 85g whole wheat farfalle
- ¼ each red, yellow and orange bell peppers, finely diced
- 100g extra firm tofu, finely diced
- ¼ cup red onion, finely chopped
- 25g sliced black olives
- 15g pecan, chopped
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp balsamic vinegar
- 2 tbsp fresh oregano, chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp lemon zest, finely chopped
- Cook pasta according to instructions on package. Rinse under cold water to cool.
- While pasta is cooking, prep all your ingredients and mix together in a large mixing bowl.
- Toss in cold pasta and mix well.
- Serve immediately or leave in the refrigerator for a few hours to allow flavors to fully develop.