Yes, folks. I am eating carbs more often now that I've somewhat achieved my target weight. The important thing that I must take note is not to overeat.
It's wonderful to be able to enjoy the occasional noodles, rice and bread without having to abstain for the sake of keeping to a low-carb diet. No more looking wistfully at my dining companion's rice or noodles or fries. Now I just wallop!
So last weekend I made a pasta salad because I remembered eating a delicious pasta salad many years ago at Marche@The Curve. That was also the time when I discovered how much I loved Italian parsley.
To make a pasta salad, what you need is pretty much a good dressing, your favorite pasta, some form of protein and vegetables.
I grilled some spicy Hungarian sausages as my protein and cherry tomatoes for the vegetables. And then loads of Italian parsley to garnish.
This pasta salad can keep for a few days in the fridge and I have incorporated it into part of my food prep for the week. It's great to have food in the fridge which means that I don't have to eat out.
Recipe source : Adapted from Pinch of Yum
Salad ingredients :
- 350g spiral pasta, cooked according to packet instructions
- 4 Hungarian spicy sausages, grilled and cut into coins
- 1 cup cherry tomatoes, each sliced into two
- 1 big onion, thinly sliced
- a generous handful of Italian parsley, finely minced
Dressing ingredients :
- 1 cup olive oil
- 1/2 cup red wine vinegar
- 1 tsp sea salt
- 1 tsp freshly cracked black pepper
- 2 cloves garlic
- 1 tbsp honey
- 1 tsp dry oregano
- 1 tsp dry parsley
1. To make the dressing, put all ingredients into a blender and blend until emulsified. Pour dressing onto a jar and store in the fridge.
2. Put all the salad ingredients into a big mixing bowl and toss with dressing to taste (you may not use all of the dressing. Any excess just store in the fridge for other salads).
3. Serve immediately or chill for later.