Pasta Salad À La Dahlitz
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g noodles (e.. fusilli, macaroni chips, heart noodles, etc.)
- 100 g sheep cheese
- 150 g tomato (s), dried in oil
- 100 g rocket or lamb`s lettuce
- 100 g pine nuts
- 8 tablespoon olive oil
- 8 tablespoon rapeseed oil
- 8 tablespoon vinegar, (cherry vinegar) or 6 white balsamic vinegar and 4 sherry medium
- 1 teaspoon Dijon mustard, grainy
- salt and pepper
- 4 tablespoon sugar, brown
Print Recipe
Pin Recipe Instructions
- Boil the noodles and chill them in cold water. Cut the sheep`s cheese into cubes, cut the dried tomatoes into strips (save the oil!), Wash the rocket or lamb`s lettuce, shake dry and chop up a little, roast the pine nuts without fat. Put everything in a large bowl.
- For the dressing, put olive oil, rapeseed oil, cherry vinegar (or balsamic vinegar and sherry), mustard and some oil from the sun-dried tomatoes in a small bowl, stir well and season with salt, pepper and brown sugar.
- Add the dressing to the pasta salad, mix everything well and let it steep in the refrigerator for at least an hour before serving. Then season again to taste.
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