A good simple recipe that is ideal for the penny-pinching college student; keeps well in the fridge for weeks to come and makes an excellent meal, be it straight from the cold or topped with fresh feta and microwaved to warm, cheesy goodness. It doesn't look particularly appetising, I know, but I've been surviving on this for months and my friends quite enjoy it as much as I do. Give it a shot and let me know how it turns out for you: I love feedback!

Step 1: Ingredients

1kg worth of fusilli pasta
2 to 3 onions
Smoked salmon
2 slices of chicken breasts
Half a lemon
"Italian herbs"
Chilli flakes
Ground black pepper
Red wine vinegar
Olive oil
Dijonese mustard
Feta cheese (optional)
Awesome. Have you calculated how much portions does it yield? because it sounds like a lot, and I don't feel confident to keep that much pasta on the fridge for a long time, it might get bad. Cheers!
Wow, a blast from the past! I came up with this recipe when I was still in college, and it would feed me for about... 3 days, give or take, if I had it for lunch and dinner. But I'm a relatively big guy, so make what you will of that.
Hey, I'm a IT student who comes home feeling blah. But this recipe looks to be a winner. <br>Any other variants?
Thanks a lot, that's exactly what I was looking for. I'm dealing with a hot plate and toaster oven and this'll be perfect. Cheap and lasts long!
OH, MY, GOSH! that looks delicious! When i go to college, I hope to eat that and Top-Ramen a lot. Nice 'ible!
Looks OK from where I am sitting! (But, hey, you penny pinching college students look like you are eating better than I am (a 49-something-er bachelor)! How does that work? Must I get a life? ;-)
...what <em>is</em> that garlic, and for that matter, mustard?<br/>That garlic can't be 100% garlic, could it? I know I love my garlic... but that's a lot!<br/>And the mustard, Dijon mustard is always a dark yellow with black specks in it, for me... <br/>
Well, the tube says that it contains 60% garlic: the rest consists of canola oil, acidity regulators, whey powder, sea salt, dextrose, humectant, antioxidants, thickener and sequestrant. About 1 tablespoon of the mix is equivalent to approximately 1 freshly chopped garlic clove, so it's not really all that much once you consider how much pasta we're cooking. ;)
Thanks :-)
It's Dijonaise -- a mix of Dijon mustard with mayonnaise. That's why it's not called "Dijon mustard" ;) I've seen that pureed garlic in the tube at the store myself, and I think it is pure. If so, I agree that may be quite a lot, but 2kg of pasta is quite a bit as well, so maybe it's OK. Overall, this sounds pretty tasty. I might have to give it a try!
Ahhh... (for both) Thanks ;-)
Hi I think your instructions were very clear and easy to follow - yes I did cook this rather than having another take aways. Cheers

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