Cooking With Chris – Marinated Tomato Pasta Salad
After a recent trip to the barbers in Framlingham, it set me thinking about all the different hair styles that were around when I was growing up and into adulthood. When I was young it was always ‘short back and sides’, usually carried out by Mr. Knights in Saxmundham High Street. There were no electric clippers then, just two handled implements that looked like mini chrome lawn mowers. With all the cut throat razors and strops, his shop could have been a set for Sweeny Todd. After Mr. Knights closed, mum would take me to ‘Hacker’ Houston in Sax market place, and it was downhill after then! When I first started Secondary school in 1970, boys had long hair with a fringe, and for some reason girls would have a streak of blonde in the front of a head of black hair. My sister fancied herself as a skinhead and cut her hair accordingly, short on top with curly wispy bits at the side. In the late seventies perms became the fashion, even for some boys, but I didn’t succumb, I always kept with long straight hair. In the eighties I dabbled with a mullet, Billy Ray Cyrus style, much to the amusement of my nephews, and later on the full pony tail, which thinking back must have looked hideous! Luckily I still have a good head of hair, and I keep threatening Mrs. P. I will revive the mullet, but I don’t think I would be able to get a leather waistcoat to fit my ample figure, to complete the Billy Ray look.
Hopefully this year bring some hot days, so try this lovely salad as a side for a BBQ.
Marinated Tomato Pasta Salad
225g penne or other short pasta
450g red and yellow cherry tomatoes, halved
¼ small onion, finely chopped
2 tbsp. extra virgin olive oil
2 tsp red wine vinegar
freshly ground black pepper
small hand full of flat leafed parsley, roughly chopped
100g feta cheese
Bring a large pan of water to the boil and cook the pasta according to the pack directions. Rinse under cold water to cool. Meanwhile, in a large bowl, toss together tomatoes, onion, oil, vinegar and ½ teaspoon each of salt and pepper. Stand, tossing occasionally, for at least 15 minutes. Fold in parsley. Toss pasta with the tomatoes and fold in crumbled feta.
Here’s to sunny days, good food and good times ~ Chris