Mediterranean · serves 2
Pasta Salad
Cook once, eat cold for two days. No reheating, no stress.
Ingredients
- 300g short pasta
- 1 cucumber, 3 tomatoes, 1 capsicum, diced
- 1 red onion, thin slices
- 150g feta or paneer
- Olives
- 1/3 cup olive oil
- 1 lemon
- 1 tsp mustard
- 1 tsp oregano
- Basil
Method
- Cook the pasta 1 minute past al dente. Cold pasta firms up, so slightly soft now is right.
- Rinse under cold water immediately and toss with a little olive oil so it doesn't clump.
- Dressing: olive oil, lemon, mustard, oregano, salt, pepper. Shake in a jar.
- Toss the pasta in the dressing while it's still slightly warm — it absorbs more that way.
- Fold in the vegetables, olives and herbs.
- Cheese on top, not mixed in. Rest 20 minutes before eating.