Turkish Pasta Salad
A spicy homemade dressing with harissa is the key to this delicious pasta salad. Serve at your barbecue or festive dinner this summer.
Ingredients
- 250 g Diamond boccoli pasta*
- 1 tbsp extra virgin olive oil
- 2 fresh corncobs cooked
- 2 roasted red peppers you can use the roasted bottled ones
- 3 spring onions sliced
- 2 gherkins roughly chopped
- 1 tbsp capers roughly chopped
- 2 tbsp Italian parsley roughly chopped
- 1 tbsp dried dill finely chopped
- Fine sea salt and freshly ground black pepper to taste
For the Dressing
- 1 large lemon juiced
- 2 tbsp extra virgin olive oil
- 1 tbsp pomegranate molasses
- 1 tsp harissa more if you want it extra spicy
- 1 small clove garlic crushed
- Fine sea salt and freshly ground black pepper
Instructions
- Cook the pasta according to the packet instructions until just al dente. Drain, toss with 1 tablespoon of olive oil, and allow to cool.
- Slice the kernels off the cooked cobs. Add to the cooled pasta with all the other salad ingredients.
- Combine all the dressing ingredients in a jar and shake well. Pour over the salad and toss gently to combine.
Notes
*Boccoli is a twisted pasta shape. You can substitute spirals in this recipe.
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