![]() That way it dissolves into the dressing and gets completely distributed into every bite. Garlic: Finely grate it with a microplane or crush it to form a paste.Red Wine Vinegar: Lemon juice on its own can be a bit fruity so I like to add some red wine vinegar to give the dressing more of a punch.It will add an amazing flavour and aroma. Fresh Lemon: Be sure to use both the zest and juice of the lemon.Extra-Virgin Olive Oil: For best results, use a good-quality extra-virgin olive oil.In the case of this pasta salad dressing, I like to use a combination of lemon juice and red wine vinegar for the acid for a more interesting flavour profile. For a mild tanginess, use 3 parts oil to 1 part acid. For medium tanginess, use 2 parts oil to 1 part acid. For an extra tangy dressing that will make your lips pucker (which is how I like it), use equal parts oil to acid. It’s super easy, more affordable, requires only a few ingredients, and you can control what you put in it. Skip the bottled stuff and make your dressing from scratch. Still delicious, just a slightly different finished product. At the time of making this recipe I could only find Bulgarian feta, which tends to be a bit more crumbly. It holds its shape, can be cut into cubes and doesn’t end up disintegrating as you toss it with the other ingredients. Feta Cheese: Firm, Greek feta is my cheese of choice for this Mediterranean Tuna Pasta Salad.I actually prefer jarred because they’re packed in a brine and add a bit of tang to the pasta salad. Roasted Red Peppers: You can use jarred or freshly-roasted red peppers.The last thing you want is a to chip your tooth. Just make sure you buy them pitted or remove the pits yourself before adding them to the Mediterranean Tuna Pasta Salad. I prefer Kalamata olives because they’re readily available and have a great texture, flavour and colour that works with the other ingredients. Olives: You can use any type of olive you like.Fresh Parsley: It will add a beautiful colour and flavour to the pasta salad.If your onion is particularly strong and bitter, try chopping it and rinsing under cold water for a few seconds to mellow out the flavour. Red Onion: I use red onion mostly for colour.Each one will add a different sweetness and taste to the pasta salad. Feel free to use any colour bell pepper you like. Bell Pepper: I like green bell peppers here because they’re not overly sweet and have a great crunch.This way the juice of the tomatoes will interact with the salt and other ingredients and get incorporated into the dressing. Cherry Tomatoes: Give them a slice down the middle to expose some of the seeds and flesh.Just give them a taste first to see if the skin needs to be peeled. ![]() You can substitute other varieties of cucumbers.
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