When we started our trip to Southern France, end of 2022, we made a stop-over in Montpellier. If you like details: we arrived in the afternoon of 30th of December, stayed in Montpellier for New Year’s Eve and restarted to Carcassone on 1st of January.
I remember that it was rather cold and rainy … except of New Year’s Day when suddenly the sun appeared on a blue sky. We then enjoyed a lazy coffee on Place de la Comédie – outdoor. (The day before we walked the city centre, but it was more off-putting because of the weather … and crowds bustling through the streets, the alleyways … all busy with preparation for end of year – or whatever.)
So I never made a post about our stop-over.
Since May we stayed in Sérignan – and so we decided to do another trip to Montpellier. We took the train from Béziers in the morning and returned late in the afternoon (rather late due to a train traffic jam!).
However, at first some notes about food …
We are pasta lovers.
When it’s fine weather w/ temperatures rising we are – especially – pasta salad lovers.
So when we planned our trip to Montpellier we decided to have some pasta salad for dinner after having returned home. It’s a quick & easy affair: you may prepare the essentials day before and just toss together everything. The dinner accompanied by a glass of red wine will be a treat like comfort food always is known for – especially after a day of sightseeing.
So – what do we need … & need to prepare … for a simple pasta salad (for 2 people) …
The pasta salad:
- 125 g pasta (like Girandole or any comparable pasta of this style) – cooked as recommended on the package.
- Drain & set aside.
- 1/2 red pepper – cleaned & chopped.
- 1 small courgette – cleaned & chopped.
- Put the vegetable mess in a pan & add some olive oil & 1/2 tsp dried herbs of Provence.
- Fry for some minutes at high heat!
- Mix cooked pasta & vegetables.
- Add 2-3 tbsp olive oil & 1-2 tbsp balsamic vinegar.
- Add some salt & pepper to taste.
- Mix well & let it chill!
- 5-6 cherry tomatoes – halved.
- 5-6 green olives marinated in mustard – halved.
- About 5 cm cucumber – chopped.
- 100 g mortadella – chopped.
- Mix well & add to the pasta-vegetable mess just before serving.
For the dressing:
- 150 g Greek yoghurt
- 3-4 tbsp olive oil
- 1 tbsp sweet French mustard
- Salt & pepper to taste.
- Mix thoroughly for a smooth dressing.
- Combine the mess w/ the dressing.
- Serve at once.
I prepared the pasta & the vegetables day before & stored the mess in the fridge. The tomatoes etc. I cut just before serving – mainly because of the fresh cucumber which may result in a lot of liquid when chilling …
Green olives marinated in mustard:
I found these special olives on the market in Sérignan. The olives are pitted & rest in hot mustard like Dijon mustard. They are fine at happy hour … whenever.
In short:
I worked w/ the supplies of my fridge & my pantry. So feel free to substitute …
Now back to Montpellier …
We made our way from Place de la Comédie (see on top!) to L’Arc de Triomphe and further on to La Cathédrale Saint-Pierre.
The cathedral is an impressive and somewhat extraordinary structure going back to the 14th century in its origin.
We walked the boulevards w/ their classic buildings beautifully decorated … suddenly you approach old town quarters w/ deep alleyways …
There is a maze of narrow, dark alleyways – too narrow for any cars, but not for scooters or e-scooters. You may get lost … It’s an adventure to stroll and find small interesting items like old chapels or fashion shops.
Finally you’ll end up at a square w/ cafés … (in front of a church like this!).
Good bye to Montpellier for now!
