Pasta Salad
=========== 2026-07-10 *


Comment: You can add basil, replace the tomatoes with sun-dried tomatoes My original idea was to use lemon confit. Lemon confit is ideal to replace salt or lemon in a recipe, here it replaces both. For tomatoes, use cherry tomatoes cut in half (or quarters), or large tomatoes, seeded and diced. For olives, either green or black, or a mixture of both, pitted, and cut in 2 or slices. For peppers, they are optional, either grill and peel them, or use roasted peppers in a jar. In both cases, cut them in short strips. There is no need to add salt, the lemon confit and the olives serving as a seasoning. It is also possible to add chicken; a good idea, if the salad is made for more than 4 people is to use a rotisserie chicken.

4 people

Ingredients:
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250 g of pasta (elbow, farfalle)
200 g tomatoes (see text)
1/2+ lemon confit
150 g feta
100 g olives (see text)
1 roasted red pepper (opt - see text)
Chicken (see text)
1+ clove of garlic
2 to 3 green onions
5 tbsp (60 ml) EVOO
2 tbsp (30 mL) vinegar
S + P


Preparation:
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Cook the pasta according to Cooking pasta.
Drain them well and mix them with a knob of butter or a drizzle of EVOO. Let cool.
Seed and cut the tomatoes.
Rinse the lemon confit, remove the pulp and cut it into small cubes.
Grill, peel and cut the pepper into strips.
Finely chop the garlic clove (or grate it into the sauce later)
Chop the green onions
Cut the chicken in small pieces.


Assembly :
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Prepare the sauce in the salad bowl:
- vinegar
- EVOO
- pepper
- garlic
- lemon confit
Mix well.

Add the pasta, olives, the chicken (opt), sprinkle with the green onions. Mix well and let stand 1 to 2 hours in a cool place.
Before serving, crumble the feta and mix briefly.