John Myers
Popeye’s Pasta Salad
The perfect popeye’s pasta salad recipe with a picture and simple step-by-step instructions.
- 500 g Spirelli pasta or others
- 500 g Tk – Spiced Spinach
- 1 glass Sun-Dried tomatoes in oil
- 500 g Cherry tomatoes as firm as possible
- 1 Small zucchini
- 500 g Fresh mushrooms
- 100 g Pine nuts
- 1 toe Garlic
- 200 g Sheep cheese
- Salt pepper
- Balsamic vinegar
- Olive oil
- Cook the pasta according to the package instructions, drain and pour into a bowl.
- Put the spinach on top of the pasta. (The spinach does not have to be completely thawed, as it then thaws on the warm pasta).
- Drain the sun-dried tomatoes (collecting the oil) and cut into small cubes.
- Cut the fresh tomatoes in half.
- “Quarter” the zucchini and cut into slices.
- Cut the mushrooms into slices and then halve again if necessary.
- Dice the sheep’s cheese.
- Heat oil in a pan and fry the mushrooms and zucchini until the ingredients are slightly brown.
- Either cut the garlic into small cubes or press it through a garlic press and add to the pan and fry briefly. Then take the pan off the stove.
- Toast the pine nuts without fat in another pan.
- Add the dried tomatoes and the courgette and mushroom mixture to the pasta.
- Add some of the retained oil from the sun-dried tomatoes, then season with balsamic vinegar, pepper and salt to taste.
- Add the fresh tomatoes.
- Shortly before serving, fold in the pine nuts (so that they stay nice and crisp) and the sheep’s cheese (so that it doesn’t crumble).
- TIP: If you want, you can add seared chicken breast fillet cubes.
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