The recipe of a dish with an indefinite classification. It is both a salad and a side dish, and for somebody a main course, especially if the pasta is not served cold, but hot, just cooked. Anyway, it's very tasty and looks beautiful.
- pasta : 250 g (fusilli in the recipe but could be any other)
- broccoli : 150 g
- sweet pepper : 2 piece
- eggplant : 1 piece
- feta cheese : 150 g
- black olives : 150 g
- cherry tomatoes : 200 g
- salt : 1 tsp
- French mustard : 1 tsp
- mustard : 1 tsp
- olive oil : 3 Tbsp
- white wine vinegar : 2 Tbsp
- honey : 1 Tbsp
- garlic : 1 clove
Stages of cooking
Prepare salad dressing. Mix mustard, french mustard, olive oil, vinegar, mashed garlic, salt and honey.
Prepare pasta according to instructions on the package.
Put broccoli in boiling salted water and cook for 3-4 minutes. Then take out and put in cold water to stop the cooking process. In such a way broccoli will be "al dente".
Cut peppers into small pieces. Heat in a frying pan or wok 2 Tbsp of vegetable oil. Put the pepper and fry, stirring, for about 3-4 minutes.
Prepare the eggplant in the same way.
—ut feta cheese into cubes, olives and cherry tomatoes cut in half.
Put all the ingredients into a bowl, add the dressing and mix.