Greek Pasta Salad using a Thermomix
(5)
Preparation time
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Servings
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Dive into the vibrant world of Greek cuisine with this colorful Greek pasta salad that’s as refreshing as a summer breeze! With the bold tang of feta cheese, the sweetness of cherry tomatoes, and the crunch of cucumbers, every bite is a delightful dance on your taste buds. This dish hails from the sun-kissed shores of Greece, where fresh ingredients are a way of life. Fun fact: Did you know that the conchiglioni pasta resembles giant seashells? Perfect for holding all the delicious flavors in one bite! Whether you’re hosting a Mediterranean-themed dinner party or just looking for a healthy, fulfilling meal, this salad will transport you straight to a sun-drenched terrace overlooking the Aegean Sea!
Ingredients
- 1000 g Water
- 12 g Salt
- 250 g Fusilli
- 250 g Cherry tomato
- 50 g Black olive
- 150 g Avocado
- 75 g Red onion
- 150 g Feta cheese
- 50 g Arugula
- 50 g Olive oil
- 30 g Lemon juice
- 1 g Pepper
Steps
Pasta Preparation
- Add 1000 g of water, 10 g of salt in the food processor bowl.
- Mix boil: 10:00min / 100°C / Speed 1.
- Add 250 g of fusilli in the food processor bowl.
- Mix boil: 12:00min / 100°C / Speed 1.
- Drain the content of the food processor bowl in a strainer.
- Rinse the fusilli with cold water.
- Setaside the preparation content on a plate let cool during 15min.
Vegetable and Cheese Prep
- Cut in two, and add 250 g of cherry tomato on a cutting board.
- Setaside the preparation content on the plate.
- Sliced, and add 50 g of black olive on the cutting board.
- Setaside the preparation content on the plate.
- Cut into cubes, and add 150 g of avocado on the cutting board.
- Setaside the preparation content on the plate.
- Sliced, and add 75 g of red onion on the cutting board.
- Setaside the preparation content on the plate.
- Cut into cubes, and add 150 g of feta cheese on the cutting board.
- Setaside the preparation content on the plate.
Final Assembly
- Transfer the content of the plate in a salad bowl.
- Transfer the content of the plate in the salad bowl.
- Add 50 g of arugula in the salad bowl.
Dressing
- Add 50 g of olive oil in a bowl.
- Add 30 g of lemon juice, 2 g of salt, 1 g of pepper in the bowl.
- Mix manual: 15sec / 0°C / Speed 3.
Final Assembly
- Pour the content of the bowl on the salad bowl.
- Toss gently to combine.
- Serve Cold or store in the refrigerator maximum 2 days.
