Greek Pasta Salad

Yields1 Serving
 500 g Bio XXI Andean Fusilli (or Penne)
 70 g Bio XXI Quinitos - Oregano Curls
 250 g Cherry Tomatoes (cut in half)
 200 g Red Onion (julienned)
 300 g Cucumber (sliced & quartered)
 100 g Lettuce (cut in thin strips)
 Black Olives
 250 g Black Beans
For the Vinaigrette Dressing
 250 ml Olive Oil
 50 ml Wine Vinegar
 1 tbsp Salt
 ½ tbsp Black Pepper
 ½ tbsp Grated Garlic
 3 tbsp Oregano
 2 Lemons Juice from two lemons
1

Cook the Bio XXI Andean pasta according to the instructions on the box.

The Vinaigrette Dressing:
2

While the pasta cooks:

In a small container we add the oil, vinegar, pepper, preferably fresh garlic, salt, oregano, finally the lemon juice.

Beat with a fork or a small whisker until all the ingredients are incorporated.

3

Tip:
You can add more garlic if you like and a little more pepper to taste, you can also add or decrease the vinegar to achieve the desired acidity.

To Serve:
4

In a large bowl, mix the pasta and all the chopped vegetables, the beans, the olives and the vinaigrette carefully.

Just before serving, add the cut lettuce and toss lightly.

5

Serve with the Quinitos - Oregano Curls on the side.

Enjoy a lovely and fresh summer salad!

Ingredients

 500 g Bio XXI Andean Fusilli (or Penne)
 70 g Bio XXI Quinitos - Oregano Curls
 250 g Cherry Tomatoes (cut in half)
 200 g Red Onion (julienned)
 300 g Cucumber (sliced & quartered)
 100 g Lettuce (cut in thin strips)
 Black Olives
 250 g Black Beans
For the Vinaigrette Dressing
 250 ml Olive Oil
 50 ml Wine Vinegar
 1 tbsp Salt
 ½ tbsp Black Pepper
 ½ tbsp Grated Garlic
 3 tbsp Oregano
 2 Lemons Juice from two lemons

Directions

1

Cook the Bio XXI Andean pasta according to the instructions on the box.

The Vinaigrette Dressing:
2

While the pasta cooks:

In a small container we add the oil, vinegar, pepper, preferably fresh garlic, salt, oregano, finally the lemon juice.

Beat with a fork or a small whisker until all the ingredients are incorporated.

3

Tip:
You can add more garlic if you like and a little more pepper to taste, you can also add or decrease the vinegar to achieve the desired acidity.

To Serve:
4

In a large bowl, mix the pasta and all the chopped vegetables, the beans, the olives and the vinaigrette carefully.

Just before serving, add the cut lettuce and toss lightly.

5

Serve with the Quinitos - Oregano Curls on the side.

Enjoy a lovely and fresh summer salad!

Greek Pasta Salad
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