Pasta salad: a fresh and tasty idea which should be made when the heat goes crazy and everyone’s dying of hunger, because when it’s hot nobody wants to sit in front of a steaming plate of pasta, but at the same time we must still eat. How do we solve this dilemma? The solution is this Mediterranean pasta salad, a simple dish that could be turned into a complete meal - especially if made in generous quantities. The flavours in this summery pasta salad are all typically Mediterranean: black olives, cherry tomatoes, capers, sun-dried tomatoes and fresh basil! A real treat for the eyes and the taste buds! Serve warm or, if you like, cold. It’s a pleasant and original way to bring summer to your dining table! And if you want to turn it into something even more rich and substantial, making it a proper meal, you can always add tuna fillet. It’s your choice!
Sun-dried eggplant rolls stuffed with Mediterranean tuna fish
Sun-dried tomatoes stuffed with Mediterranean tuna fish
Burnt Wheat Orecchiette Pasta
Sun-dried zucchini rolls stuffed with Mediterranean tuna fish
Cherry peppers stuffed with Mediterranean tuna fish
Sun-dried pepper rolls stuffed with Mediterranean tuna fish
Tria home made pasta with chickpeas: preparation
black eyed beans
Cut the tomatoes and the pitted olives into quarters, and capers into small pieces, and mix them in a bowl. Tear the basil into small pieces and mix with the rest of the ingredients. Cut the mozzarella into cubes and also mix with the remaining ingredients. Cool the pasta under cold running water after cooking and add to the sauce. Serve the pasta salad after leaving it to sit for an hour.