Spicy Mediterranean pasta salad
Time
Total preparation time: 20 min.
This is our very favorite pasta salad, with no mayo and much spicier than any other recipe (we love it spicy):
Ingredients and preparation
Boil 500 g of pasta (Farfalle, Penne or Fussili) in boiling salted water for about 10 minutes, drain and quench under running cold water. In a large bowl, add 2-3 tablespoons of olive oil.
While the noodles are slowly cooling, prepare all other ingredients and gradually stir:
- 1 glass of dried and pickled tomatoes - cut the tomatoes into small pieces and add to the noodles with the whole marinade.
- Wash 1 red and 1 yellow pepper, remove seeds and cut into small pieces.
- Wash and slice 1/2 cucumber.
- Halve black, pitted olives in half.
- Wash 1/2 red ciliate, remove seeds and cut very finely.
- Wash a few scallions or 1 stick of leek and slice into small rings.
- Dice the sheep's cheese small.
- 3-4 cloves of garlic very small and crush with coarse salt.
- Stir in 2 tablespoons of Acceto Balsamico and about 4-5 tablespoons extra virgin olive oil and season with basil, thyme, marjoram and pepper and maybe a little salt and season to taste.
- One or two drops of Tabasco sauce are welcome, followed by some fresh herbs such as chives, basil and parsley.
- If you still like something meaty in pasta salad, salametti or country hunters or another spicy salami can cut into small slices or even add!
- This hearty pasta salad can be great prepared, the longer it pulls, the better it gets.
- It is kept cold and covered well for 4-5 days, if it is not eaten before.
