Pasta Salad

 

 

 

 

 

 

 

This is the perfect summer time salad which can be eaten warm or cold. The best thing about this salad is that the longer it stays, the more the flavors develop and the better it tastes. In this recipe, I made use of Capellini Pasta which is a very thin variety of long pasta, thinner than Spaghettini but a bit larger than Angel Hair Pasta (Capelli d’angelo). Like most salads, this recipe also involves the use of a vinaigrette, in this case, a golden vinaigrette, which can be used in other salads.

 

 

 

 

 

 

 

 

INGREDIENTS

(1) 250 Grams Capellini Pasta

(2) 1 Cup Vegetables (Julienned)

(3) 1 Cup Green Beans

(4) 2 Tablespoons Chopped Parsley

(5) Salt and Pepper to Taste

For Vinaigrette:

(1) 1/4 Cup Extra Virgin Olive Oil

(2) 2 Tablespoons Red Wine Vinegar

(3) 1 Tablespoon Balsamic Vinegar

(4) 1/2 Teaspoon Dijon Mustard

(5) 1/2 Teaspoon Oregano (Italian Herb)

(6) 1/2 Teaspoon Soy Sauce

(7) 1/4 Teaspoon Bouillon Cube (Preferably Beef)

(8) Salt and Pepper to Taste

 

 

 

 

 

 

 

 

PROCEDURE:

(1) Julienne vegetables very thinly. See how to julienne vegetables here. I made use of sweet peppers and Carrots. Feel free to use any vegetables of your choice.

(2) Blanch Green Beans in hot water for 2 minutes, shock in cold water to stop cooking process and tear beans into shoe laces.

(3) Mince parsley finely.

(4) Make vinaigrette. Add Dijon mustard to a bowl followed by the red wine vinegar, olive oil, Balsamic Vinegar and soy sauce. Stir continuously while adding each ingredient so they all blend together perfectly. Finally, add the dried oregano, bouillon seasoning, salt and pepper. Set vinaigrette aside while you cook the pasta.

 

 

 

 

 

 

 

 

(5) Cook the pasta and drain the water. Learn how to cook pasta properly here. Capellini is one of those pastas which cook quickly. You have to camp beside the pasta when cooking because it takes seconds for it to go wrong. This pasta cooks in 4 minutes maximum. A second more and you might end up with soft mushy pasta which you certainly do not want in this recipe.

(6) Add the cooked pasta to the vinaigrette. Add the julienned vegetables and minced parsley. Toss salad.

 

 

 

 

 

 

 

 

 

 

 

 

This salad can be had alone as a complete meal or eaten as an appetizer. Enjoy!