Friday, September 13, 2013
Italian Pasta Salad
We enjoyed this refreshing pasta salad on the bank of the Main. Nothing like a picnic to kick off the weekend on a warm Friday evening.
Two-three (meal-size) servings:
300 g noodles (whatever shape you want)
300 g tomatoes (we used slices baby tomatoes)
2 red bell pepper
1 bundle of green onion
4 Tbs oil
2 Tbs balsamic
1/2 tsp spicy mustard
1 clove garlic
salt and pepper to taste
Cook the pasta according to its directions. Drain and cool down using cold water.
In a small bowl, mix the oil, balsamic, mustard, and diced garlic.
Dice the tomatoes, green onion, and bell pepper. Mix with the pasta. Pour the oil mixture over the pasta and cover well. Season with salt and pepper as needed.
Serve right away or keep in the fridge to let the flavors really mix.
This recipe was adapted from Rince.