03 Jun Simple Shallot Pasta Salad
This is a super simple and tasty recipe that we often bring to shows with us and sample to customers because it keeps so well and lets the natural flavour of the pasta shine through. If you are in a super rush, this recipe also works well with a quality greek salad dressing.
- 1 Package Chickapea Pasta
- 2 Shallots
- 1 Cup olive oil
- 1/2 cup pine nuts
- 1 Green Pepper Diced
- 1 Red Pepper Diced
- 1/4 cup fresh basil chopped
- 1 cup red wine vinegar
- Salt & Pepper to taste
Saute shallots in olive oil over medium heat until they just begin to brown. Turn off heat and let mixture cool. Strain oil to remove the shallot.
Bring a large pot of salted water to a rolling boil.
Meanwhile, toast pine nuts in a dry pan over medium heat until just slightly brown. Remove from pan and set aside.
Cook Chickapea in boiling water for 5 minutes. Test a noodle at 5 minutes - you want it to be firm but not hard (ad dente). If required, test again at 6 or 7 minutes. Drain and rinse.
Add pasta to large mixing bowl with diced red and green peppers, the toasted pine nuts, and chopped basil.
Add red wine vinegar, 1/2 cup of the strained shallot oil, and salt and pepper to taste
Stir the mixture together and refrigerate for 1 hour. Test the texture and taste and add more vinegar or oil are required.
The salad will soften and become more flavourful the longer you let it site. Will last covered in the fridge for up to 3 days.