Pasta Salad with Fresh and Cooked Veggies
Pasta and fresh veggies: Don’t throw away left-over pasta! The addition of vegetables, herbs, and garlic to give a special twist, and you have a perfect salad!
Preparation Time: 15 minutes
Cooking time: None
Level of Difficulty: Easy
Kashrut Type: Parve or meat
No need to throw away pasta left over from yesterday’s lunch or dinner. Rather, this is a golden opportunity to make a pasta salad. Drizzle a little olive oil over the remaining pasta so that it does not stick, and store in a closed container until the salad is ready.
The type of pasta that is best suited for salads are butterflies, fossils, shells, and the like. In pressing times, you can use any pasta, although spaghetti is better when cut into 4-5 cm sections.
Unlike other pasta salads that use roasted vegetables, cheeses, or canned products (olives, tuna, sun-dried tomatoes, etc.), this salad emphasizes fresh vegetables and herbs. This makes it light, fresh, slightly crispier, and quicker to prepare (15 minutes is an exaggeration!).
The basic version we present here is parve, but you can also add strips of smoked goose breast or sausage (to make a meat meal) or anchovies for seasoning. Each of these toppings will upgrade it, but even without them it is a very tasty salad. The herbs and garlic give a certain tanginess, so don’t skimp on the above ingredients, and also add a little more salt than usual.
INGREDIENTS
2 cups of left–over pasta
5-6 round lettuce leaves
20 cherry tomatoes
2 cucumbers (or 6 baby cucumbers)
1 cup peppers cut into thin strips (red, orange, yellow. You can also sneak a little red or green hot pepper)
handful or two of chopped herbs (parsley, coriander, dill)
juice from half a lemon
½ teaspoon vinegar
1-1 ½ crushed garlic cloves
3 tablespoons olive oil
pepper
salt
Optional: 4-5 tablespoons smoked goose breast / other sausage cut into strips or 2 tablespoons chopped anchovy fillet
PREPARATION
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Transfer the pasta to a large bowl.
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Cut the round lettuce into squares or strips and add. Cut into rings and add the cucumbers as well. If the cherry tomatoes are really small add them as they are. If they are larger cross them lengthwise.
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Drain the chopped peppers and herbs from the liquid residue and add.
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Add the lemon, vinegar, garlic, olive oil, salt and pepper and mix well. Taste, season and serve.
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Shuki Galili has been marketing online and has been editing the Humus101 blog for the masses since 2006. He has served in editorial roles and as a reporter for technology and food in the daily press, news sites, and print. He is one of the founding generations of the Internet in Israel and has been involved in the establishment, development and promotion (SEO) of dozens of websites and blogs, many of them related to social activity.
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