This month, Cate in the Kitchen turned three years old. I didn’t bake a cake, I didn’t write a blog post, I didn’t even really pay my own personal anniversary much notice until the past couple of days. When I got to thinking, I realised that this blog is a really different space than it was three years ago. I’ve grown as a writer, I’ve widened the net a little in terms of the content I produce here, and I’ve almost completely stopped publishing recipes – which was pretty much my sole purpose when I first started blogging.
I don’t know why that is, exactly. It could be that consistently publishing new recipes takes a shit tonne of planning time that I no longer have, or that recipes just don’t do so well when it comes to traffic, or that my creativity is being channeled elsewhere. I’m always doing new things with food, but those experiments and discoveries and adventures tend to happen only on social media now, and never make it onto the blog. I don’t know if I feel any particular way about that or want to change it, it’s just how things have come to be – as always, I warmly welcome any feedback on the sort of thing you like to see here.
In honour of the realisation that I pretty much never post recipes anymore, I figured I might as well chuck a recipe at you, for old times sake. This is something I’ve been making for years – and something my Mother made for years before that – in several variations when the weather gets warmer.
The recipe below is just how I happened to make it the time I had my camera to hand. The idea is cooked pasta, whatever fresh veg you can find and/or you fancy, and an oil-based dressing. If you’re super confident in the kitchen already, that’s the only info you need. I like to add a cheese and a legume too to make it crazy substantial – here I use feta (unbeaten as a salad cheese in my humble opinion) and butter beans. But seriously, muck about with it, tailor it to suit your exact taste, that’s the wonder of prepping your own lunch. You’re the boss.
Side note: this recipe is a hard core spring clean, I stooped so low as to use up several different types of pasta in the salad cause I had odds and ends left. Feel free to do the same, void of judgment from me.
250g pasta, cooked
1/2 cucumber, sliced
200g cherry tomatoes, halved
2 medium carrots, grated coarsely
1 can sweetcorn, drained
1 can butterbeans, drained
1 avocado, gently cubed
1/2 red onion, chopped super fine
2 sticks celery, chopped as above
1 small pack feta, cubed
1/2 cup extra virgin olive oil
1/2 cup lemon juice or apple cider vinegar
tbsp whole grain mustard
heaped tsp honey
salt and pepper to taste
- In a bowl (you’ll need a very large one) mix the pasta with the salad ingredients.
- In a separate bowl, mix the dressing ingredients. Then, add dressing to salad and toss til evenly coated.
Keeps in the fridge really nicely for a couple of days, and is edible but not as good after that for about three more days.