Żurek
70 min · 795 kcal · Snacks · Eastern European
Recipe
Pasta Salad
A cold Mediterranean pasta salad: fusilli tossed while still warm with olive oil, then folded through cherry tomatoes, mozzarella, olives and torn basil. Best made an hour ahead so the flavours settle.
Method
- Bring a large pan of water to a rolling boil and salt it well. Add 80 g of fusilli and cook at a steady boil until al dente, about 9 minutes — it should still have a firm core, as pasta softens further as it cools.
- Drain the pasta, rinse it for a few seconds under cold running water to stop the cooking, then drain thoroughly and shake the colander dry. Wet pasta will dilute the dressing.
- Tip the pasta into a wide bowl while it is still barely warm and toss immediately with 1 tbsp of extra virgin olive oil and 1 tsp of red wine vinegar, plus a good pinch of salt and a grind of black pepper. Warm pasta drinks in the dressing; cold pasta does not.
3 more steps in Feat
Cook it step by step, scale it to your servings, add it to your plan and shopping list, and log it in one tap.
Open in Feat — it's freeiPhone · App StorePer serving
274kcal
21gprotein
11gcarbs
17gfat
5gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
Was this recipe useful?
More like this
3 more steps in the app
Open in Feat