Just a short note with this week’s paying subscriber recipe. It’s a new favourite of mine for this summer, though given its use of store cupboard staples, it’s one you can make year-round.
I’m usually no fan of pasta salads. Too often, they’re bland and very much like eating underseasoned pasta with too little sauce, but cold and mixed with the side salad.
This is no such salad.
Here, other ingredients than the pasta take centre stage. Orzo pasta is excellent for this, being only too happy to remain in the background and let other ingredients take the spotlight, so you can make a pasta salad with FLAVOUR.
While fresh tomatoes are the main ingredient in this salad, it’s fridge and kitchen cupboard staples that boost its flavour: olives, sun dried tomatoes, feta cheese, the herbs, the dressing. Pistachios add a nice crunch.
The composition has another benefit. The absence of onions and ingredients that wilt quickly means it’ll stay appetising and delicious for hours. In fact, the flavours may even improve if you let it sit for a couple of hours before serving (though I’d keep the mint separate and mix in just before serving). Perfect for picnics or the lunch box, or if you (unlike me) enjoy making ahead.
Afiyet olsun!
Lunch or side dish | Mediterranean & Turkish inspired | 30 minutes | Serves 4–6