I so love-making cold pasta salads. You can add whatever you like. It is great enjoyed like this or with some grilled fish or fried chicken pieces on the side. I also have some great news! My blog was & is listed in the top 100 food blogs list from The Culinary Schools.com!!!! ooh yes, baby!! I didn’t know that! I am so proud. Just click onto the winning badge & click onto the top food blogs words & you will see some other great blogs there listed too!
Recipe: For 3 persons
100 gr of gluten-free rigati pasta, I used Schär
250 gr of gluten-free corn short pasta
7 long pink & white radishes, top & ends removed, cleaned & cut into thinner rings (see picture below)
3/4 firm cucumber, cleaned, seeds removed, skin kept, cut into thinner rounds, kept cold
1/2 can of well leaked corn, kept cold
250 gr of cleaned string beans, tops & tails removed, cut into 3, well washed & cooked in boiling water with a bit of Herbamare salt & dried oregano in it, well-drained. Kept cool in the fridge.
You can cook the beans a few hours before dinner!
2 large red onions, peeled & finely cut into wedges
2 medium white onions, peeled & finely diced
6 spring onions, cleaned, & cut up into rings
3 fat cloves of young garlic, peeled & finely diced
grinds of black pepper
a fruity EVOO
1. Cook the pasta according to your packet instructions. Drain well. Keep cold.
2. When the pasta is cold, add the thin rounds of the radishes, the cut up cold string beans, some dried oregano, the cucumber slices, some herbamare salt & the corn kernels.
3. Just before having dinner, heat a large non stick pan on high heat. Add 2 to 4 tablespoons of the fruity EVOO in it & let it heat up. When hot & sizzling, add the garlic pieces & spring onions rings & fry until lightly golden. Add a bit more EVOO if you need to. Add the red onion wedges & white onions pieces. Fry until golden & cooked through. Add a few grinds of black pepper & some herbamare. It has to taste fab!
4. Stir this mix through the cold pasta & veggie salad. Serve at once & enjoy!