How about a recipe I call "Mediterranean Pasta Salad"?
A refreshing and colorful dish that is perfect for summer picnics and BBQs.
Here is the prescription:
material:
- 1 lb fusilli pasta
- 1 cup cherry tomatoes, cut in half
- 1 cup diced cucumber
- 1/2 cup red onion (chopped)
- 1/2 cup kalamata olives, seeded and sliced
- 1/2 cup crushed feta cheese
- 1/4 cup fresh parsley (chopped)
- 1/4 cup fresh basil (chopped)
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
- 1 garlic clove (chopped)
- salt and pepper to taste
Tips for beginners:
・Be sure to boil the pasta al dente.- Rinse the cooked noodles with cold water to stop the cooking process and allow them to cool before adding other ingredients.- You can use any type of pasta for this recipe, but fusilli works well with dressings and ingredients.
procedure:
1. Cook the fusilli pasta according to package directions in a large pot of boiling salted water until al dente.
2. Drain the pasta and rinse with cold water to cool.
3. In a large bowl, combine pasta, cherry tomatoes, cucumber, red onion, kalamata olives, feta cheese, parsley and basil.
4. Mix olive oil, red wine vinegar, garlic, salt and pepper in a small bowl.
5. Pour the dressing over the pasta salad and mix. 6. Cover the bowl and refrigerate for at least 1 hour (or up to 24 hours) to allow the flavors to develop.
7. Stir the pasta salad well before serving and season as desired.
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