New month, new Mio magazine: I made delicious pasta for the August issue, and serve it – hot or cold, depending on your gusto – with oven-roasted tomatoes, pepper, herbs and buffalo mozzarella. Now, who doesn’t get into the holiday mode with this dish?!
Are you away right now, or planning to go soon? I wish I could join you!
Have a great August! And have a look here if you are interested in my other recipes for Mio magazine.
Love,
Lea Lou
Mediterranean pasta salad with oven-roasted vegetables
Für two servings.
1 garlic clove
1 small red onion
1 red pepper
250 g cherry tomatoes (preferably different colours)
olive oil
1 tsp French herbs
Sea salt and black pepper, freshly ground
250 g fussili (wholemeal, if preferred)
125 g buffalo mozzarella
1 handful basil
50 g sundried tomatoes (optionally)
1 handful pine nuts
75 g black olives, pitted
Method:
Preheat the oven to 200°C (upper and lower heat) (180°C fan).
Peel the garlic and onion, finely chop garlic, cut the onion in quarters or tiny wedges.
Wash tomatoes and pepper, cut the tomatoes in halves and the pepper in bite-sized cubes.
Add the vegetables to an oven-safe dish, drizzle with 2–3 tablespoons olive oil, with a pinch of French herbs and some salt and pepper. Roast the vegetables in the oven for 20 minutes, then remove the dish from the oven and allow to cool slightly.
In the meantime, cook the pasta according to the package instructions, then drain the pasta and mix it with 1 tablespoon olive oil.
Thinly slice the mozzarella and sundried tomatoes, if using.
Heat a small pan over medium heat without fat, toast the pine nuts from all sides until golden brown.
Cut the olives in halves.
Add all ingredients (including the “juice“ from the vegetables in the oven-safe dish) to a large bowl, carefully toss. Add more olive oil, if desired, and season the pasta salad with salt and pepper to taste. Serve hot or cold.
