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Pasta, olive, and meatball salad with pineapple and egg dressing

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Ingredients for 2 servings:

  • 200 g spaghetti
  • 10 olives with pepper filling
  • 100 g meatball(s) from the previous day
  • 50 g pineapple
  • 1 egg(s), hard-boiled
  • 100 g vegetable juice
  • 40 g spirit vinegar
  • 40 g sunflower oil
  • 1 tbsp soy sauce
  • 1 tsp sea salt
  • ½ tsp black pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Experimental cuisine

Cook the pasta according to the package instructions and drain. Slice the olives and dice the meatballs. Combine the dressing ingredients in a blender and blend on high for one minute. Place the pasta, olive slices, and meatball cubes in a bowl. Add the dressing and mix well. Let stand for 30 minutes and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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