ITALIAN PASTA SALAD
Italian Pasta Salad is an effervescent celebration of Italy's rich culinary heritage, featuring a bounty of garden-fresh vegetables and perfectly cooked pasta in an exquisite union. Think of ripe tomatoes, crisp bell peppers, and zesty red onions intermingling with cool, al dente pasta — the kind of dish that is as much a feast for the eyes as it is for the palate.Anchoring this medley are the bold flavors of extra virgin olive oil and balsamic vinegar, which come together to enrobe each ingredient in a dressing that's as stylish as it is flavorful. Sprinklings of Parmigiano-Reggiano cheese add layers of savory depth, punctuated by the brightness of fresh basil leaves and the burst of succulent olives.This Italian Pasta Salad isn't just tossed together; it's carefully composed — a testament to Italy's culinary finesse, where food is both art and heart. For those inspired to experience or recreate this taste of Italy at home, they're invited to visit italytodayrestaurant.com. There, under the guidance of the head chef, they can delve into the full recipe, infused with anecdotes and passion that section from Italy's gastronomic soul.
Equipment
- 1 large pot
Ingredients
- 200 g 7 oz of pasta
- 50 g 2 oz Arugula
- 2 large tomatoes
- 30 g 1 oz Parmesan
- Basil leaves
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- Salt and pepper
Instructions
- Cook pasta in a large pot of water, not too long so that they are cooked "al dente". Drain and cool.
- Plunge the tomatoes in boiling water to peel them more easily, and cut into small cubes. Wash the Arugula, wring and pluck. Chop the Parmesan. Wash and chop the basil leaves.
- In a bowl, make a dressing with the oil, vinegar, salt and pepper. Add pasta, tomatoes, arugula. Mix well. Sprinkle with Parmesan and chopped basil.