Empty My Fridge
Mediterranean Pasta & Bean Salad
Zutaten
- Fusilli8 oz
- White bean1 Dose
- Red onion · chopped⅓ Tassen
- Bell pepper · chopped½ Tassen
- Black olive · sliced⅓ Tassen
- Mozzarella1
- Basil · chopped½ Tassen
- Salt
- Black pepper
- Extra virgin olive oil3 EL
- Lemon1 EL
- Garlic2 Zehen
- Oregano · dried1 TL
- Chili flake · crushed¼ TL
Zubereitung
- Fill a stockpot a little over halfway with water, add plenty of salt, and bring to a boil over high heat.
- Add the fusilli and cook until al dente, following the package time. Drain, rinse under cold water, and shake off excess water.
- In a large bowl, combine the pasta with the drained beans, red onion, red bell pepper, sliced black olives, cubed mozzarella, and chopped basil. Season with salt and pepper and mix well.
- In a separate bowl, whisk the olive oil, lemon juice, grated garlic, dried oregano, and crushed red pepper, with a small pinch of salt and pepper.
- Pour the dressing over the pasta and toss until well mixed. Serve at room temperature or chilled. It keeps up to 3 to 4 days in the fridge.
Zusammengefasst aus dem Video von Spain on a Fork. Schau es dir für die Details an.
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KnoblauchZwiebelKäseZitronePaprikaNudelnRote ZwiebelMozzarella
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