Pasta salad by Magnus Nordlander
Nothing says summer like cold food. This pasta salad is perfect for the summer, it's easy to make, it's delicious and it's cold.
Of course, there are many possible variations, but this is how I like to do it.
Ingredients for 4 servings
Salad
- 10 5/8 ounces of mezze penne tricolore
- 5 1/4 ounces of feta cheese, cut into medium cubes
- 1 red onion, frenched
- 2 tomatoes, seeded and chopped
- 3 1/2 ounces of arugula
- salt
- black pepper, freshly ground
Vinaigrette
- 6 tablespoons of olive oil
- 2 tablespoons of red wine vinegar
- 2 teaspoons of dijon mustard
- 1 stalk of fresh parsley, finely chopped
Instructions
Cook the pasta in salted water until al dente, and drain. Allow to cool down.
Prepare the vinaigrette by whisking together the oil, the vinegar and the mustard. Once it has come together, add the parsley and add salt and black pepper to taste.
Toss the pasta, the cheese, the onion, the tomatoes and the arugula together in a salad bowl. Season with salt and black pepper. Immediatly before serving, add the vinaigrette and toss again.
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