I don’t know about you, but sometimes, in the middle of winter, I’m over it. I’m tired of stews and soups, and braises and roasts. I want something light and summery. If nothing more than to remind myself that it will be here sooner than we think.
This, of course, is helped by the fact that I subscribe to Donna Hay’s magazine. I pay a ridiculous amount of money to get it shipped to my address in the US, but it is my one present to myself..well, that and my Kindle…oh, and my Ipod…oh and my Le Creuset Braiser…well, let’s just say I am very good to myself. But you know, is that a bad thing? I don’t think so. That way no one else has to worry about making me happy. I make myself happy.
Anyway, back to Donna Hay. See, she is on the other side of the world, and when I am stuck in the middle of winter doldrums, she is skipping merrily through summer. This pasta salad in issue #47 (Oct/Nov) was perfect! Instead of fresh basil, I had some that I processed in the food processor with a little olive oil and then froze in cute little jars. Just opening up the jar and taking a big breath of basil is enough to transport me back to summer. This is also great for using some store-bought chicken (I only used the breast portions, keeping the rest for another dish, and it was plenty).
Chicken, Tomato and Mozzarella Pasta Salad
Cook pasta in a saucepan of salted boiling water for 10–12 minutes or until al dente. Drain and rinse under cold water. Place the pasta, chicken, garlic, tomato, basil, onion, mozzarella, lemon rind, salt and pepper in a bowl.
Place oil and vinegar in a bowl and whisk to combine. Spoon over the pasta and toss well to combine. Serves 4.