Italian recipes
Italian pasta salad
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20 min
Serves 4
Italian
Ingredients
- For the pasta salad For the pasta salad
- 1 red bell pepper, finely diced 1 red bell pepper, finely diced
- 1 green bell pepper, finely diced 1 green bell pepper, finely diced
- 15 - 20 black olives (Kalamata or similar), seed removed and finely diced 15 - 20 black olives (Kalamata or similar), seed removed and finely diced
- 2 tbsp small sized capers (in brine) 30 ml small sized capers (in brine)
- 1 medium onion, finely diced 1 medium onion, finely diced
- 2 tomatoes, skin removed and finely diced 2 tomatoes, skin removed and finely diced
- Note: before dicing the tomatoes, make an incision and squeeze them in your palms to remove most of the juice Note: before dicing the tomatoes, make an incision and squeeze them in your palms to remove most of the juice
- 1 cucumber, peeled and finely diced 1 cucumber, peeled and finely diced
- 1 cup frozen green peas (thawed and any water drained) 240 ml frozen green peas (thawed and any water drained)
- 4 or 5 sun-dried tomatoes, soaked in hot water for about 15 minutes and then finely diced 4 or 5 sun-dried tomatoes, soaked in hot water for about 15 minutes and then finely diced
- 3/4 lb fussili or farfalle pasta (300 g; corkscrew; bow ties; cooked al dente) 340 g fussili or farfalle pasta (300 g; corkscrew; bow ties; cooked al dente)
- For the salad dressing For the salad dressing
- 8 tbsp extra virgin olive oil 120 ml extra virgin olive oil
- 2 tbsp red wine vinegar 30 ml red wine vinegar
- 1–2 tbsp lemon juice 15–30 ml lemon juice
- 3/4 tsp sugar 3.7 ml sugar
- 3/4 tsp dried dill 3.7 ml dried dill
- 1 tsp dresh thyme (or 1/2 tsp dried thyme) 4.9 ml dresh thyme (or 1/2 tsp dried thyme)
- 1 tsp dresh oregano (or 1/2 tsp dried oregano) 4.9 ml dresh oregano (or 1/2 tsp dried oregano)
- 1 garlic clove, minced 1 garlic clove, minced
- 1 tsp salt 4.9 ml salt
- Black pepper to taste Black pepper to taste
Method
Add the sun-dried tomatoes in a bowl, pour over hot water and let them for about 15 minutes.
Cook the pasta (fussili or farfalle) in lots of salted boiling water al dente. Drain, wash with cold water and drain well. Set aside.
While the pasta is cooking, prepare the vegetables. Wash them well, peel, seed and dice where needed. Your vegetables should be diced to roughly 1/3 to 1/4 of an inch cubes. It is important though to dice all of them to the same size.
In a bowl large enough to hold the pasta and vegetables, pour the pasta and then the vegatables on top.
Make the salad dressing by putting all ingredients in a blended and mixing until smooth and creamy. Taste the dressing and adjust with salt and pepper to taste.
Pour the salad dressing over the pasta salad and using your hands or a spoon, mix thoroughly until all ingredients are well coated with the dressing. Refrigerate for at least 2 hours to allow the flavors to develop and serve cold.
Cook the pasta (fussili or farfalle) in lots of salted boiling water al dente. Drain, wash with cold water and drain well. Set aside.
While the pasta is cooking, prepare the vegetables. Wash them well, peel, seed and dice where needed. Your vegetables should be diced to roughly 1/3 to 1/4 of an inch cubes. It is important though to dice all of them to the same size.
In a bowl large enough to hold the pasta and vegetables, pour the pasta and then the vegatables on top.
Make the salad dressing by putting all ingredients in a blended and mixing until smooth and creamy. Taste the dressing and adjust with salt and pepper to taste.
Pour the salad dressing over the pasta salad and using your hands or a spoon, mix thoroughly until all ingredients are well coated with the dressing. Refrigerate for at least 2 hours to allow the flavors to develop and serve cold.
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