Pasta Salad with Mediterranean Flavors
Serves 4
38 minutes
Easy
INGREDIENTS
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300g fusilli
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Herbs de Provence (thyme, oregano, savory…)
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3 tbsp capers,
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1 red onion
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100g arugula
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2 carrots
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100g pitted black olives
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Toasted croutons
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2 limes
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4 tbsp rapeseed oil
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4 fresh garlic cloves
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Toasted seeds (sesame, pine nuts, sunflower)
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For the pickled onions
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300ml cider vinegar
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2 tbsp brown sugar
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2 cardamom pods, 1 star anise
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1 tbsp coarse salt, 10 peppercorns.
PREPARATION
Prep time: 30 min Cook time: 8 min
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Cook the spirals according to package directions in a large volume of water. Set aside.
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Onion pickle: finely slice the red onion. Pour the apple cider vinegar, brown sugar, coarse salt, and peppercorns into a saucepan. Bring to a boil. The sugar should dissolve in the vinegar. Remove from heat and add the spices (cardamom, star anise). Add the onions and let cool. These pickles can be consumed within a month if kept in the refrigerator.
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Peel the carrots and cut them into small cubes.
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Chop the arugula, crush the garlic cloves, and cut the olives into small rounds. Finely chop the herbs.
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Prepare the vinaigrette by mixing the oil with the lime juice and minced garlic. Season.
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Drain the onion pickles and gently mix all ingredients with the pasta. Finish with the toasted seeds and bread croutons.
