I think it's so funny I buy all these drool worthy recipe books (ALWAYS with the pictures. I can't stand those recipe books without pictures) and then when I end up making something, it's usually spur of the moment and without a recipe (I guess more Nigella style than anyone else).
One day, I definitely want to plan ahead and make a whole set dinner from NIGELLA EXPRESS or HOME FOOD, but it's always seems so much more convenient to eat out in Taipei. Especially when certain ingredients seem harder to locate here than back at Ralphs in LA, or where ever.
Anyways- I always felt that cold pasta salad is great for summer, especially these hot days we've been having here. I just tossed up some bowtie and spiral pasta leftover from the night before, halved grape tomatoes, cucumbers and shrimp with some drizzled in EVOO (extra virgin olive oil), red wine vinegar and salt/pepper.
I don't like pasta salad with mayonnaise overload because I don't like mayo, but I haven't seen a lot of American/Italian style cold pasta salad in Taipei to begin with. So you just gotta make your own, right?