Pasta salads are an ideal way to use up what we have in the fridge, and you would have to do a pretty bad job to not get a decent meal out of it. But if we prepare it with a combination of selected ingredients and season them with a good sauce, they can go a long way and even become a party dish. Dried tomato, lemon and capers seasoning which we will use in today’s dish can be used for eight portions and the recipe is for four, but don’t worry because it has a lot of uses. It can also be used to dress a salad of rocket and mozzarella or burrata, a cold dish with lentils and fresh vegetables or some boiled potatoes with fresh cheese and hard-boiled egg. If you don’t like the sour taste, put the minimum amount of lemon juice or directly don`t add it and add a couple of teaspoons of water.
Productos con los que prepararla
Ingredients
For the vinaigrette
- 120 ml of quality olive oil
- 40 g dried tomatoes (or double, 80 g, if in oil)
- Between 30 and 75 ml of lemon juice (according to taste, more or less acidic)
- 50 g capers
- Salt
- Pepper
- Dried or fresh oregano or basil to taste
Also
- 300 g short pasta (dry weight)
- 200 g Cherry tomatoes
- 100 g of cheese to taste
- About 16-20 olives to taste
- 4 handfuls of rocket (baby spinach, lettuce or salad mix)
- Aceite para enfriar la pasta
Instructions
- In a pot with plenty of salty water, cook the pasta for 30 seconds less than the time set by the supplier. Drain and, in the same drainer, put a splash of oil – well distributed – and stir well so that it does not stick when it cools down.
- Meanwhile, put the knife accessory in the Chefbot bowl. Add the 120 ml of oil, the 80 g of tomatoes in oil – if they were dehydrated, put them in hot water for about 45 minutes and let them hydrate while the pasta cools down – the lemon juice to taste (between 30 and 75 ml), the 50 g of capers, salt, pepper and the selected herbs. Program 1 minute and 30 seconds at speed 10 and close.
- Open the Chefbot and pour the vinaigrette into a jar (when it comes out it will have a slightly more orange color because of the emulsion, after a while it will become redder). Taste and, if necessary, rectify by adding salt, pepper, lemon or herbs.
- Assemble the salad by making a base with the green leaves, putting the pasta already at room temperature on top, then the cherry tomatoes cut in half, the cheese in small pieces and the olives. Dress just before serving – if we are going to put it in tupperware for work or a picnic, take the dressing separately – and enjoy.