Pasta salad

pasta salad

It is finally sunny. The sky is so blue after all that rain. Beautiful day like this needs something refreshing and delicious.

Ingredients:

Orecchiette pasta (250), cherry tomatoes (200 g), cucumber (1), snow peas (100g), capers (1 tablespoon), olives (1/2 cup),  sun-dried tomato (1/2 cup), fetta cheese, parsley (1 tablespoon), thyme (1 tablespoon), basil, lemon infused olive oil (2 tablespoons), salt and pepper.

What to do:

  1. Place a medium pot of salted water onto boil. Add orecchiette and cook until al dente.
  2. In the mean time, chop tomatoes, snow peas, cucumber, sun-dried tomato, parsley and thyme.
  3. Toss everything together in a salad bowl, drizzle with lemon infused olive oil and season with salt and pepper.

Rollini with Sundried Tomato, Artichoke & Pickled Onion

Rollini

This is a pasta dish loaded with antipasto goodies. Tasty and refreshing!

Ingredients:

Rollini (250 g), 1 canned tomato, 1/4 cup of sundried tomato, 1/4 cup of artichoke, 1cup of pickled onion (cut into quarter size), 1/2 cup of sliced kalamata olive, 1 teaspoon of capers, 6 of sliced button mushroom, 1/4 cup of chopped fresh basil,  1/4 cup of chopped fresh flat leaf parsley, minced garlic, grated cheddar cheese, salt and pepper.

What to do:

  1. Place a large pot of salted water onto boil. Add rollini and cook until al dente.
  2. While pasta is cooking, into a frying pan heat olive oil over medium heat. Add mushroom and sauté for 2-3 minutes.
  3. Stir in canned tomato, sundried tomato, artichoke, pickled onion, kalamata olive and capers. Cook until heated through.
  4. Add basil, parsley and garlic, cook for a few minutes. Season with salt and pepper to taste.
  5. Add drained spaghetti into the sauce. Toss to coat.
  6. Serve with grated cheddar cheese.