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.
Ingredients
- 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
Metric Conversion
Stages of cooking
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Prepare salad dressing. Mix mustard, french mustard, olive oil, vinegar, mashed garlic, salt and honey.
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Prepare pasta according to instructions on the package.
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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".
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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.
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Prepare the eggplant in the same way.
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Cut feta cheese into cubes, olives and cherry tomatoes cut in half.
Put all the ingredients into a bowl, add the dressing and mix.
