The summer kitchen on vacation:
the pasta salad from the day before
Potato, rice and pasta salads, in summer at the seaside they are definitely a must.
And, then ... why not take the opportunity to reuse a pasta, seasoned with a raw sauce, prepared for the previous lunch?
No problem, in fact:
just prepare plenty of it, already providing it for this use too.
After all, on vacation there are already so many things to do:
better not spend too much time with the housework!
Going forward, preparing a dish in abundant quantities to be able to save a portion to be reused is always a great idea.
In this case I used a portion of pasta tuna and local herbs (Here the recipe) with the addition of a few other ingredients at the time.
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Oregano, tomato and, finding myself in Greece, a nice piece of feta!
Add to the bowl of the remaining pasta the diced tomato, seasoned with oregano, then the feta cheese, chopped with your hands.
A nice blend without skimping on EVO oil ...
... and our salad is on the table:
bon appetit!
ADVICES AND NOTES:
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- A recommendation for feta cheese: as soon as it is bought, whether it is packaged or cut at the moment by the block in brine, it must be rinsed and put in fresh water with a pinch of salt.
At the time of use it must be rinsed again. -
- Leafing through old blog pages (Fulvio's cooking, day by day) you can find my dishes of the last summers.
They are all simple recipes and of free interpretation: to everyone the ingredients and the doses that most prefer!
