COOKED LONG PASTA
Level 1
Tangy Pasta Salad with Tomatoes and Pine Nuts
Yields 3 cups
There’s nothing better than an al dente pasta salad but when it comes to long noodles like spaghetti, usually there’s just the Asian variety with cold peanut sauce. This pasta salad gets its kick from lemons and tomatoes, and its crunch from toasted pine nuts. But it’s also versatile: add tuna and suddenly your side dish is a complete lunch.
2 Tbsp. olive oil
1 Tbsp. lemon juice
2 Tbsp. fresh, chopped seasonal herbs (parsley & dill; basil & oregano or cilantro & parsley)
1-2 Roma tomatoes, chopped or 1 cup cherry tomatoes, halved
1 scallion, finely minced or 1 Tbsp. chopped chives
2 cups once cooked pasta (any long noodle), room temperature
Lightly toasted pine nuts (optional)
1 Tbsp. mayonnaise
Salt and pepper to taste
Preferred cookware: non-reactive bowl
- In a bowl, whisk olive oil and lemon juice.
- Add remaining ingredients; mix well.
- Toss in pasta; coat well.
- Garnish with pine nuts.
Serving suggestions:
To make into a main meal: Toss in 1 can drained Italian tuna fish packed in olive oil).
For a vegetarian pasta salad: add cooked by cold, al dente peas or try a combo like garbanzo beans and goat cheese, feta or parmesan.
