Pasta Salad, Spanish with Three Kinds Of Peppers
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g pasta (penne riate)
- 2 teaspoons salt
- 0.5 ½ bell pepper (s), red
- 100 g bell pepper (s), red, dried, soaked in oil
- 100 g bell pepper (s), dried, salted
- 5 tablespoon olive oil
- 1 small Can / s tomato paste
- 200 g feta cheese
- 100 g olives, black, pitted
- 1 pinch (s) pepper, more colorful from the mill
- 2 tablespoon balsamic vinegar, dark
- 1 bunch basil
- water
Print Recipe
Pin Recipe Instructions
- Cook the pasta in boiling water with 1.5 teaspoons of salt.
- In the meantime, chop the three types of peppers into small pieces. Mix with the tomato paste, olive oil, balsamic vinegar, a little salt and pepper and leave to rest for half an hour so that the dried peppers soak.
- In the meantime, crumble the feta cheese or cut it into small pieces, as well as the basil leaves and black olives.
- Put the cooked and slightly cooled noodles in a large bowl, add the chopped feta cheese and the olives. Then add the tomato paste and pepper mixture and stir everything well.
- At the very end, fold in the chopped basil leaves and let the salad rest for at least an hour, steep and let cool.
- You can get the salted, dried peppers in the Turkish supermarket.
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