i feel very lasagna, pizza, pasta, spaghetti and ravioli at the moment. jet-lags usually make me very hungry. but also very lazy. so i decided to make this easy peasy pasta salad for this weeks presto pasta night.i usually make this one for garden parties, BBQs or prepare a larger batch, so i can take some with me into the office the next day. it's a very simple recipe. done in a dash! what i like about it is, that tastes quite fruity. the cucumber makes it very refreshing and the juicy bell pepper adds not only a great colour but also a wonderful taste.
there are no rules - just mix whatever you desire (or got left in the fridge) into this pasta salad.
RECIPE
300g small pasta, such as gnobetti, conchiglie,...
2 garlic cloves
1 red pepper, finely cubed
1/2 cucumber, finely cubed
70g black olives, finely cubed
a hand full of small mozzarella balls, torn
a hand full of fresh basil leaves, roughly chopped
a hand full of fresh chive, chopped
4 tablespoons of white wine vinegar
6-7 tablespoons of olive oil
a splash of fresh lemon juice
salt and freshly ground pepper
cook pasta and garlic cloves in a large pot of boiling, salted water. when al dente drain (make sure you take out the garlic cloves - you will need it for the dressing!) & cool under cold running water.
then put in a large bowl and mix with prepared bell pepper, cucumber, olives, mozzarella, basil and chive.
to make the dressing, crush the soft garlic clove in a mortar, add olive oil, vinegar, lemon juice and seson with salt and pepper. pour over the salad and mix well.
serve cold. keeps (covered in clingfilm) in the fridge for about 2 days.
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