Ingredients
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160 g Orecchiette Pasta
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1 pinch Rock salt
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60 g Rocket salad
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6-7 Cherry tomatoes
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2 tablespoons Pine nuts
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4 tablespoons Olive oil
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1 teaspoon Dill
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1 Lemon
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To taste Salt and pepper
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2 tablespoons Non-dairy Parmesan-like cheese
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1 teaspoon Thyme
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3 Green onion
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3 branches fresh Parsley
Directions
Orecchiette is a great type of rugged pasta that is traditionally cooked with tomato sauce and minced meat or with rapini (see recipe here). Although not traditional, this fresh orecchiette salad is equally delicious and refreshing. It makes a great main dish for an office lunch or a compliment at a party.
To prepare it, cook the pasta, drain it and let it cool. Then, prepare the dressing by mixing olive oil, lemon juice, and lemon zest. Finally, Chop the fresh herbs and rocket salad. Mix it all together, sprinkle with vegan Parmesan-like cheese and mix again. Enjoy!
Steps
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1
Done
15 minutes
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Cook the pastaPut some 4 cups of water into a pasta pot, add a pinch of rock salt and bring it to the boil. Cook the pasta according to the instructions on the box. When it's al dente, take off the heat, drain, and rinse under cold running water. Gently pat it dry and set aside to cool. |
|
2
Done
3 minutes
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Prepare the dressingRinse well the lemon under running water, pat it dry and peel off the zest. Slice it into thin strips. Halve the lemon and squeeze it. In a bowl, mix the olive oil, lemon juice, lemon zest, salt, and pepper. |
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3
Done
5 minutes
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Toast the pine nutsToast the pine nuts in a small pan. Cook them for until they are golden-brown. |
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4
Done
2 minutes
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Chop the fresh herbsThinly dice the green onions, dill, and parsley. Rinse and halve the cherry tomatoes. Rinse and chop the rocket. |
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5
Done
2 minutes
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Mix it all togetherTransfer orecchiette, toasted pine nuts, rocket, cherry tomatoes, and herbs into a large mixing bowl. Pour the dressing on it and mix well. Finally, sprinkle the vegan Parmesan-like cheese and mix again. |
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6
Done
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ServeServe cold or at room temperature. |
