It’s getting warm and delightfully sunny out there, and one of the best things to do in the sun is have a BBQ or a picnic outdoors. The famous pasta salad is an easy and tasty meal you can prepare for your outing. There are so many different takes on the pasta salad, but we think our Mediterranean inspired version will please everyone’s taste buds, without being overly indulgent. There are many healthy ingredients included, with the dressing prepared by using just a little sour cream. You can also make a dairy-free version of this pasta, by eliminating the cheese and cream; or a gluten free version by opting for wheat-free pasta. Makes 4 portions.
For the Salad
1/2 cup broccoli, chopped
2 Red Bell Peppers, cut in small pieces
1/2 cup cucumber, chopped
3 cups baby spinach, shredded
1 cup Feta cheese, crumbled
1/2 cup muchrooms, chopped
300g dry Pasta of your choice (farfalle, penne, or shell work great!)
For the Dressing
2 tbsp white vinegar
4 tbsp olive oil
1/2 tsp herb de provence
Pinch of ground pepper
1/4 cup sour cream
2 cloves garlic, crushed and minced
5 fresh mint leaves, minced
1. First, cook the pasta. Put 3 litres of water in a pot, add salt and let boil thoroughly. Add the pasta, stirring frequently to stop it from sticking together. Use the cooking time instructions on the package as a reference of how long the pasta should cook for. Take out pasta in colander, add a drizzle of oil, shake and let cool.
2. Next, prepare the dressing. Combine all dressing ingredients together apart from the olive oil. Mix well. While mixing, gradually add in the olive oil, until you get a nice light and fluffy consistency. Pour the dressing into a large salad bowl.
3. Add to the bowl all your ready cut veggies along with the feta cheese. Then, add the cooked pasta once it has cooled. Mix all your salad ingredients together very well, season with salt to your taste. Refrigerate and serve cold, adding a couple of edible flowers on top of the pasta dish for beautiful presentation. Buon Apetito!