Summer pasta salad
Lena from „Mein leckeres Leben“ has conjured up a delicious salad recipe for the hot summer days!
And here's how its done
Ingredients
for 6 servings
- 400 g pasta of your choice, e.g. rigatoni, penne, fusilli
- 1 cucumber
- 400 g colourful cherry tomatoes
- 100 g kalamata olives, pitted
- 1/2 bunch spring onion
- two handfuls of kale leaves
- 350 g organic salmon fillets or wild salmon fillets
- 1 can tuna in olive oil
- 4 tbsp maple syrup
- 2 tbsp olive oil
- salt, ground pepper
Dressing
- 4 tsp tomato paste
- 4 tbsp sour cream
- 6 tbsp creamy natural yoghurt
- 4 tbsp extra virgin olive oil
- 1 clove of garlic, finely chopped
- 1 organic lemon, juice and zest
- 50 g Parmesan cheese, freshly grated
- 1/2 bunch fresh basil, finely chopped
- salt, ground pepper
Preparation
- Cook the pasta in salted water until al dente, drain and leave to cool.
- For the dressing, put all the ingredients in a large salad bowl, mix and season well.
- Drizzle the bottom of an oven dish with 1 tbsp olive oil and 2 tbsp maple syrup. Place the salmon fillets on top and also drizzle with 1 tbsp olive oil and 2 tbsp maple syrup. Season with salt and pepper.
- Arrange the kale leaves around the salmon and massage a little with the oil.
- Bake in the oven at 180°C for 10-12 minutes. Leave to cool.
- Dice the cucumber, halve/or quarter the cherry tomatoes, finely slice the spring onion.
- Mix the pasta with the dressing. Add the vegetables with the Kalamata olives and mix it.
- Cut the baked salmon into pieces with a fork and add to the pasta salad with the tuna. Season well again. Lastly, mix in the baked kale leaves.
- Serve the pasta salad immediately or refrigerate until ready to eat.
#gmundnerkeramik
Heimat hat man im Herzen.
Und auf dem Mittagstisch.
Und auf dem Mittagstisch.