Olympic Pasta Salad

Tomorrow is the first day back at work since the start of the Olympics. The boy and I will both be taking ‘Plan B’ routes to work as the tube is meant to be packed. We’re also taking packed lunches which I’m making tonight, as we’re anticipating long queues at all our usual lunch places.

I’m not giving amounts as it should be weighted towards what you fancy.

Penne pasta

Red onion

Cherry tomatoes

Short cucumber

Courgette

Aubergine

Green olives

Radishes

Dressing

Extra virgin olive oil

Wine vinegar

Garlic

Mustard

Oregano

The boy is making the dressing while I have the pasta on to boil. I like it quite tart and use almost 1:1 oil to vinegar, though I imagine most people don’t.  Probably 1/3 of  a cup of each, with a crushed garlic clove and a tsp each of dried oregano and mustard. For some reason the boy has decided a mug is the perfect receptacle.

The pasta is done so it’s drained and dressed with olive oil and left to cool. As it’s a slow Sunday evening with Radio 4, it’s also getting a pinch of oregano and salt and pepper tossed through too.

More olive oil in a frying pan and we’re cooking 1 small aubergine and one courgette, both in small pieces, until cooked. More salt and pepper. Again let it cool.

The cucumber is just sliced and the radishes, topped and tailed.

When all is cold mix everything, including the cherry tomatoes and green olives. As late as possible – ideally in the morning, dress a little more liberally than you usually would as the pasta will soak up some dressing.

Divided between two lunch boxes, we’re ready to go. Tomorrow is Men’s Diving and we’re both wishing Tom Daley and Jack Laugher all the luck in the world.