Mediterranean Penne Salad
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
- For the salad
- 3 red Bell pepper (seeds removed, quartered)
- 3 Tbsps Pine nuts
- 11 ozs Penne
- salt
- 2 green Bell pepper (seeds removed, finely sliced)
- 3 ozs black Olives (roughly chopped)
- 1 head Radicchio (torn into bite-sized pieces)
- ½ Lollo rossa (torn into bite-sized pieces)
- For the dressing
- ¾ cup grated Parmesan
- 3 Anchovy fillet
- 1 clove garlic cloves (finely diced)
- 3 sprigs parsley (leaves picked)
- ⅜ cup olive oil
- 2 Tbsps lemon juice
- 3 Tbsps white balsamic vinegar
- ½ tsp Dijon mustard
- salt
- freshly ground peppers
- 1 pinch sugar
Preparation steps
1.
For the salad: heat the gril.
2.
Roast the red peppers, skin side up, under the grill until the skin blisters. Remove and cover with a damp towel. After 3-4 minutes the skin should peel off easily with a knife. Once cooled, cut into bite-sized pieces.
3.
Toast the pine nuts in a dry frying pan until golden brown and fragrant. Leave to cool.
4.
Cook the pasta in a large pan of salted boiling water until 'al dente'. Drain, rinse in cold water and leave to drain thoroughly.
5.
For the dressing: blend the parmesan, anchovies, garlic, parsley, olive oil, lemon juice, vinegar and mustard to a puree in a food processor. Season to taste with salt, pepper and sugar.
6.
Mix together the pasta, peppers, olives and lettuce with the dressing in a bowl. sprinkle over the pine nuts.
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