Pasta salad with olive oil

Pasta salad with olive oil

With a good olive oil, you don't need much more. Especially in Italy, they know this. As actress Isabella Rossellini says: 'I always have extra-virgin olive oil, Parmigiano Reggiano and pasta in the house. When people get sick they want chicken soup, but I want spaghetti with Parmesan cheese, olive oil and a bit of lemon zest. It makes me feel better every time.' - TEXT MARJOLEIN SCHUMAN | IMAGE PEXELS.COM

Pasta salad with olive oil

This is what you need

Salad

  • fusilli
  • bunch of parsley
  • (sun-dried) tomatoes
  • feta cheese

Lemon dressing by Jamie Olivier

  • 6 tbsp extra virgin olive oil
  • 1 lemon
  • sea salt
  • black pepper

This is how you make it

Cook the pasta according to the instructions. Let cool and mix in diced feta cheese and sweet (sun-dried) tomatoes for contrast, as desired. Finish with parsley. For the dressing, put 6 tablespoons of extra virgin olive oil in a jam jar with a pinch of sea salt and black pepper. Squeeze in the juice of 1 lemon. Put the lid on the jar and shake well. Pour over the pasta.

Wine

A young and chilled Italian wine. Sangiovese might do, as it has an acidity that can handle the acidity of green olives and lemon. More in the mood for white? Counterbalance with a sweeter Chardonnay or stay on the acidic side with Riesling. This one by Georg Julius from Rheinhessen is organic and vegan with a lemon-yellow colour, scents of citrus, pepper and a hint of grapefruit. GEORG JULIUS RIESLING 2020 | WINEFAIR.CO.UK | €11.49

 

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