With how much we like pasta salads, I can’t believe that we only have one recipe on the blog (this jar salad, which is really good), so here’s another one.
Ingredientes
Scale
Para la pasta:
- 15 tomates secos
- 200 g de pasta, nosotros usamos pasta de trigo sarraceno (7 oz)
- 1/2 taza de aceitunas negras sin hueso (80 g)
Para el pesto:
- 1 diente de ajo
- 1/4 taza de piñones (40 g)
- 1/4 taza de agua (65 ml)
- 4 cucharadas de levadura nutricional o de cerveza
- 2 cucharadas de tahini
- 1/4 cucharadita de sal
- 2 puñados de albahaca fresca (30 g)
Instructions
- We prefer to hydrate dried tomatoes in water heat for about 10 or 15 minutes or until tender, but if you want, you can use dried tomatoes already hydrated in oil.
- Cook the pasta according to the instructions on the package .
- Cut the olives and dried tomatoes. Set aside.
- To make the pesto, we just have to put all the ingredients in a food processor or blender and beat until they are well integrated.
- We can serve the salad directly, although it is tastier if we leave it in the fridge for at least 1 or 2 hours to cool down.
- Pasta salad can be stored in the fridge in an airtight container for about 3-4 days.
< li id="instruction-step-5">We mix all the ingredients of the salad in a bowl: the pasta (which has to be cold), the olives, the dried tomatoes and the pesto sauce.
Notes
- To simplify the recipe, you can substitute cherry tomatoes or any other type of tomato for the dried tomatoes.
- If you want the recipe to have less fat, remove the olives. You can also use any other type of olives.
- The tahini can be replaced with extra virgin olive oil. In that case, the ideal is not to add water, but 4 tablespoons of oil.
- Instead of basil, you can also use spinach, the pesto will have less flavor, but it will also be very tasty and spinach is more cheap and easy to find.
- If you can’t find pine nuts or if you prefer to use a cheaper option, add whatever nuts you like (walnuts, cashews, almonds, etc.).
