First courses
Italian pasta salad without mayonnaise
Oil instead of rinsing, use the tomato oil, dress while lukewarm. Six portions that still taste good the next day.
Method
- Cook the pasta in very salty water, one minute less than the package says. Cold salad tastes blander than a hot dish: what seems perfectly seasoned now will taste flat later.
- Do not rinse it in cold water, oil it instead: drain, toss immediately with 2 tablespoons of olive oil and spread out on a baking tray. Cold water washes away the starch that binds the dressing.
- Make the dressing from the remaining olive oil, the lemon juice, salt and 2 tablespoons of the flavoured tomato oil. Pour it over the still lukewarm pasta.
- Fold in the tomatoes, cheese, olives and basil only at the end.
- Let it rest for at least 30 minutes, but do not serve it ice cold: take it out of the fridge 20 minutes beforehand.
Minnelea products for this recipe
The preserves used in this recipe.
The three mistakes that ruin every pasta salad: rinsing cold (it washes away the starch that later binds the sauce), cooking too soft (cold, it turns mushy) and serving ice-cold (refrigerator temperature numbs the flavor - take it out 20 minutes beforehand). And the oil from the jar of sun-dried tomatoes is already flavored: whoever pours it away throws away half the seasoning.