Here is a hot shot: I find a classic salad of a bit boring. Most of the time, they simply do not satisfy my flavor and my texture cravings. As a vegetarian, I will never reject one, since they are one of the few menu elements completely in the clearing for me, but I would always like there to be. Now that we are entering the season of summer products and, more importantly, the tomato season, I thought it was time to take a look at how I could fall with a small update.
Let’s call this, a adjacent Version of a capped salad. He leans away from the traditional; There are some fun extras to add a lot of flavor, which makes it a Times Times Pasta Salad. Covering all my cravings and more, the paste gives some handles and makes this recipe a complete meal, with some sweet additions and saboy of roasted red peppers, capers and sun -dried tomatoes, the arugula adds a pleasant pima freshness. I promise that this salad recipe will be repeated all summer.
Ingredients for this roast red pepper paste salad
The list of ingredients for this salad recipe is quite simple and most can be changed or left if you prefer anything else!Sun dried tomatoes. We are using both and tomatoes.
- Capers. Picada small, I like Briney’s bite they add.
- Lemon juice. To brighten everything.
- Pasta. Use your favorite form, but I like something with slots and corners to catch ingredients.
- Rúcula. You can also exchange spinach or curly collar if you want it, but I find that the arugula knows better in this salad!
- Tomatoes. And many of them. I like little cherubs in red and orange varieties, but use the best tomatoes you can get!
- Roasted peppers. The Erarred boy works perfectly here.
- Mozzarella. The small Mozzarella balls are very beautiful and perfectly poppable in a salad like this.
- Elldo and basil. A lot of basil and dill, which is optional and not traditional, but I love its lemon freshness in a pasta salad.
How to prepare this pasta salad
The best part of this recipe is that it is really a preparation meal. With salads such as pasta salad, bean salad or chopped salads, they usually know better the next day so that all flavors have the opportunity to marinate. Therefore, it really recrues it in advance, he thought you can do and eat the same day.
For this salad, I like to prepare the dressing at the bottom of the first bowl. A lot of oil from the sun dried tomatoes, mixed with salt and pepper, a lot of lemon juice and a little honey to balance flavors. Add the capers and the chopped tomatoes, and then, while the pasta is still hot, add it to the dressing. Mosting the pasta in the dressing while still hot will really help you absorb part of the dressing and make the taste of the salad even better. Then, just add the rest of the ingredients, mix and go!
You could put aside the arugula until you are ready to serve the next day if you are doing it in advance, but I discovered that the arugula still endures quite well the next day.
Other paste salad recipes to love
Yes, like me, you have many light image barbecues, then this pasta salad will be a favorite of the crowd. He is tasty, familiar in flavor and the perfect recipe to pack in a container to take the park for a meeting or your friend’s house for dinner. We certainly have something for pasta salads here on the team, here are some more than we really love.
The best six -year pasta salad
Green Goddess Pasta Salad
Rainbow paste salad
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- 3 – 4 Tablespoons of sun dried jug oil
- Juice or 1 lemon
- 2 – 3 Tablespoons of honey
- Great pinch of salt and pepper
- 1/4 cup Sun -dried tomatoes, finely chopped
- 3 tablespoons Capers, finely chopped
- 3 – 4 Pasta or choice portion
- 4 cups or arugula
- 3 cups Choice tomatoes, chopped
- 1 cup Roasted red peppers, chopped
- 1 cup Mozzarella Mini Balls
- 1/4 cup chopped dill and basil
- Prepare the dressing. In a large bowl, add the oil, lemon juice, honey, salt and pepper, sun -dried tomatoes and capers. Mix.
- Cook the pasta agreement with the package instructions. Drain the cooked pasta and while hot, add to the dressing. Stir to combine and let cool slightly. Add the removable ingredients and stir to combine. Let stand in the refrigerator for about an hour, or in an Airtiht container during the night if you prepare in advance. Enjoy!
