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Pasta salad with balsamic vinegar

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Ingredients for 4 servings:

  • 500 g pasta as desired
  • 2 onions
  • 4 cloves garlic
  • 1 small can of tomatoes, peeled
  • 40 g parsley, frozen
  • 125 ml balsamic vinegar, dark
  • 125 ml olive oil
  • 50 ml water
  • 200 ml tomato ketchup
  • 5 tbsp sugar
  • 1 tbsp salt
  • ½ tbsp pepper
  • 1 tbsp oregano

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 30 minutes

prepare the day before

Cook the pasta al dente with a little salt. Finely chop/dice the onions. Briefly boil the balsamic vinegar, olive oil, and water. Purée the peeled tomatoes with the parsley, garlic, ketchup, sugar, salt, pepper, and oregano. Finally, toss everything with the pasta. The pasta salad tastes best when left to rest overnight. If the consistency is too dry after sitting, thin it with water.

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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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