This is the vegan salad I made for our New Year’s Eve buffet: pasta rocket salad with sundried tomatoes and pine nuts.
My friends really liked the salad and so do I, because it’s classic italian, very yummy, but also healthy and easy to make.
Recipe for 3-5 persons:
500 g dry pasta (I prefer gemelli pasta – “gemelli” means “twins” – so cute. Penne work as well.)
7-8 sundried tomatoes in oil
4 teaspoons oil of the dried tomatoes (this adds a really nice flavour to the salad)
4-5 tablespoons sunflower oil
125 g rocket salad (also called “rucola“)
50 g pine nuts (just love their aromatic flavour)
3 teaspoons dried basil (or fresh basil)
3 teaspoons dried bear’s garlic (also called: ramson and wild garlic)
Cook the pasta “al dente”. Rinse and let it cool down.
Cut the sundried tomatoes in little pieces.
Wash the rocket salad (rucola) well and dry it with a salad spinner.
Roast the pine nuts in a frying pan without oil until they have a nice golden colour.
First mix the cold pasta with the sunflower oil and the oil of the sundried tomatoes. Next add the sundried tomatoes, the roasted pine nuts, the dried basil, the bear’s garlic and mix everything very well but gently. Season with salt and pepper – as you like it. To finish the salad gently mix in the rocket salad. And don’t forget to have a taste.
3. perfect finish
Put the salad in the fridge for about 3-4 hours, because then all flavours evolve perfectly. 🙂
I ♥ this salad!
Enjoy – Bon appétit!