Salad Pasta Nagi yang Besar dan Mudah

Recipe video above. This is the big-batch pasta salad I make when I'm short on time. The trick that puts this into guest-serving territory is to toss the hot, freshly cooked pasta in the dressing. You will be shocked how much flavour it absorbs!Do this, and it's delicious no matter what you

⏱ 65 menit 🔨 Persiapan 10mnt 🔥 Masak 15mnt 📊 Sedang 🍽 6 porsi ⭐ 5.0 (46) 👁 28
Salad Pasta Nagi yang Besar dan Mudah

Bahan-bahan

6 porsi

Langkah-langkah

  1. Cook pasta until soft, toss with 2/3 Dressing, cool. Toss with everything else except basil, then add basil. Serve!
  2. Dressing - Shake the Dressing ingredients in a large jar. It should be sharp, the flavour mellows once tossed.
  3. Cook pasta until soft - Bring a large pot of salted water to the boil. Cook the pasta until it is very soft, about 2 - 3 minutes longer than the time on the packet but taste to check because packet directions have been known to lie! Pasta firms up when it's cold (nobody likes hard, cold pasta!), so cook the pasta until extra soft.
  4. Flavour soak - Drain the pasta very well, shaking off excess water. Transfer into a large bowl. Give the Dressing a good shake then pour over about two-thirds. Toss well, then leave the pasta to soak up the dressing as it cools (~40 minutes).
  5. Toss - Add the tomato, cucumber, feta and olives. Pour over the remaining Dressing. Toss well. Add basil, toss again.
  6. Serve - Tumble into big serving bowl. Dig in!
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Nutrisi per porsi

Protein17g
Karbo72g
Lemak29g
617kcal
17gProtein
72gKarbo
29gLemak

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Salad Pasta Nagi yang Besar dan Mudah

Bahan-bahan:
  • 500 g / 1 lb bow tie pasta (farfalle) (, or other short/medium pasta (Note 1))
  • 2 cucumbers (, halved lengthways and finely sliced (~17cm/7" long, sliced 2mm / 1/16", I use a mandolin))
  • 3 cups (500g) cherry or grape tomatoes (, halved (or chop 4 regular tomatoes))
  • 1/3 cup roughly chopped Kalamata olives ((3/4 cup whole pitted or 1/2 cup sliced, then chop))
  • 200 g / 7oz Greek feta (, cut into 6mm / 1/4" batons (they will crumble a bit, this is good))
  • 1 packed cup basil leaves (, torn by hand (Note 2 for alternatives))
  • 1/2 cup extra virgin olive oil
  • 1/3 cup apple cider vinegar ((Note 3))
  • 2 g arlic cloves (, minced using garlic press or very finely minced using a knife)
  • 2 tsp dijon mustard ((can omit))
  • 2 tsp honey ((sub maple syrup or 1 tsp sugar, Note 4))
  • 1 1/2 tsp Italian herbs mix ((Note 5))
  • 3/4 tsp cooking salt / kosher salt
  • 1/4 tsp black pepper

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