Tuesday, 28 October 2008

Mediterranean pasta salad

I made this Mediterranean pasta salad for bento but it could easily be multiplied for a potluck dish, or for picnics and BBQs (if it's that kind of weather where you are at now!). The bento pictured here has pasta salad (with roasted peppers, courgettes/zucchini and salami) with cherry tomatoes and sliced kiwi.


This pasta salad was conceived out of extra roasted peppers and courgettes from dinner based on an earlier recipe for oven roasted peppers. I just added cooked pasta and a few other ingredients and seasoning. Pasta shapes such as farfelle (bow tie), fusilli (spiral) macaroni and small shells would be ideal for this. This dish can be eaten cold as a pasta salad, or served straight away (or reheated in a microwave if packing in a bento) for a warm pasta dish. Omit the salami/pepperoni for a vegetarian version.

Ingredients (serves 2 as a side dish):

1 red peppers, diced
Half a small courgette/zucchini, diced
6 slices of salami or pepperoni, diced (optional)
1 tbsp olive oil
Salt and pepper to taste
100g pasta shapes
3 pieces of sundried tomatoes
2 tbsp sundried tomatoes oil
Small handful of chopped parsley (or use 1 tsp dried)


1. Cook the pasta shapes in a large pan of boiling water according to packet instructions, until al dente. Drain, rinse with cold water and leave to cool.

2. While the pasta is cooking, preheat the oven to gas mark 5/200 degrees C. Mix the diced peppers, courgette, olive oil, salt and pepper in an oven proof dish. Cook in the middle of the oven for about 30 minutes (less cooking time is required compared to the other recipe as ingredients are in smaller pieces). Stir and mix the peppers halfway through cooking, adding the salami/pepperoni if using.

3. Add the cooked pasta to the dish of roasted peppers and courgettes. Cut up the sundried tomatoes into small pieces (I find it easiest with scissors) and add to the pasta mix. Drizzle with 2 tbsp of sundried tomato oil (from the jar that the tomatoes are soaked in), season to taste with a little salt and pepper, and sprinkle over chopped parsley. Mix well and serve.

I am submitting this to Presto Pasta Nights, hosted by The Cooking Diva this week.



VeggieGirl said...

SO delectable!

Antonia said...

This sounds like a great salad to take to work for lunch - I like the fact that it would be good whether cold or hot.

Nilmandra said...

Veggiegirl: And vegetarian too :)

Antonia: Yes, I did like that too, it's a pretty versatile dish.

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