Sunday, April 27, 2014

Mediterranean Pasta Salad

Now the weather is beginning to warm up, it is fun to make some light and lively dishes. This simple pasta salad can be cooked up in a jiffy. The tangy flavors make it perfect for a yummy supper after a good dig in the garden. Enjoy! Love Chef Mel x

Mediterranean Noodle Salad

1 packet spiral noodles cooked
1 onion diced
1 cup cucumber washed and finely diced
1 block firm tofu diced
1/2 cup minced basil
Umeboshi vinegar
1 cup black olives cut in half
1-2 tablespoons olive oil
1/2 teaspoon sea salt

Place the cucumber and tofu in a bowl and add about 2 tablespoons of umeboshi vinegar. Mix well and let marinate.
Place the onions, salt and oil in a skillet.
Sauté on a high flame for 1-2 minutes. Remove from the heat.
Re-rinse the noodles and place them in a
serving bowl.
Add the tofu, cucumber, olives, and onions and mix together.
Season with umeboshi vinegar and mix through.
Let sit for about 5 minutes. Add more umeboshi vinegar if needed for a stronger taste.
Add the basil, toss through noodles and serve.

By the way you can find umeboshi vinegar at most natural food stores.

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