Salade de pâtes

Ingrédients

• For Pasta Salad
• 3 cups cooked colorful fusilli pasta, penne, rotini, or farfalle
• 1 small-sized red onion, chopped or sliced
• 1 cup spring onion greens, chopped
• 1.5 cups Roma/cherry tomatoes, halved
• 1/4 cup pickled peppers, sliced (optional)
• 1 medium red bell pepper, diced
• 1 cup thinly sliced zucchini
• 400 grams mozzarella cheese, cubed
• 1/4 cup black or kalamata olives, pitted and sliced
• Olive Oil Dressing:
• 1/2 cup extra-virgin olive oil
• 2 garlic cloves, minced
• 1/3 cup white or apple cider vinegar
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 teaspoon pink or rock salt, or more to taste
• 1 teaspoon freshly ground black pepper
• 2 teaspoons dried oregano
• 1/4 cup cilantro or parsley, chopped
• 2 tablespoons honey or maple syrup (optional)
• NOTE: Some ingredients can be replaced with their vegan counterparts.

Préparation

1. 1

   --- Make Dressing: ---

2. 2

   In a separate small bowl, whisk together the extra-virgin olive oil, vinegar, red pepper flakes, pink or rock salt, ground black pepper, dried oregano, minced garlic, and honey or maple syrup (if using). Add chopped cilantro and adjust the seasoning to your taste.

3. 3

   NOTE: Watch the recipe video to learn how to perform these cooking steps.

4. 4

   --- Make Pasta Salad: ---

5. 5

   In a large mixing bowl, combine the cooked pasta, spring onion greens, red onion, pickled peppers, cherry tomatoes, mozzarella cheese, black kalamata olives, red bell pepper, and zucchini. Gradually pour the dressing over the pasta salad and toss well to coat all the ingredients evenly. Adjust the seasoning to your taste.

6. 6

   Refrigerate for at least 30 minutes. Serve the pasta salad chilled or at room temperature as a refreshing side dish or a light main course. Enjoy your colorful and flavorful pasta salad!

7. 7

   NOTE: Watch the recipe video to learn how to perform these cooking steps.

8. 8

   --- ENJOY THIS RECIPE ---

9. 9

   ENJOY THIS RECIPE.