Pasta salad
An Italian-inspired pasta salad with cherry tomatoes. Some ingredients are harder to find here, so I use bacon instead of prosciutto and locally available penne-style pasta. I hope Italian food purists will forgive me—the salad is delicious!
Prep
15 minutes
CookingCooking
20 minutes
Total
35 minutes
INGREDIENTS
Servings
original yield — 4 servings
dry pasta (from durum wheat)
300 g
cherry tomatoes
250 g
bacon (thinly sliced and fried in a dry pan)
100 g
arugula
100 g
boiled eggs (cut into quarters)
4
red onion (cut into thin half rings)
1
parmesan (grated)
1/2 glass
Sauce
olive oil
1/2 glass
lemon juice (about 1 lemon)
1/4 glass
anchovy (finely chopped)
4
red wine vinegar (can be replaced with red wine)
1 tbsp
Worcestershire sauce
1 tbsp
Tabasco sauce (to taste. Can be replaced with other hot sauce or omitted)
INSTRUCTIONS
01
Cook pasta in boiling salted water according to package instructions. Drain and set aside to cool.
02
Whisk all the dressing ingredients together in a small bowl, or pulse them in a blender, until emulsified. Season to taste.
03
In a large salad bowl, combine all ingredients, add sauce, and mix gently.