Pasta Salad Recipe
israeli cous cous. ho farms cherry tomato and japanese cucumber. salami. bocconcino bocconcini. olives. red wine vinaigrette.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Cook the Couscous
In a medium saucepan, bring 1 ½ cups of water to a boil. Add the Israeli couscous and a pinch of salt. Reduce heat to low and cover; simmer for about 10-12 minutes until the couscous is tender and water is absorbed. Remove from heat and let it cool.
- 2
Prepare the Vegetables
While the couscous is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the Japanese cucumber, and slice the olives.
- 3
Mix the Salad
In a large mixing bowl, combine the cooked couscous, cherry tomatoes, diced cucumber, sliced salami, halved bocconcini, and sliced olives.
- 4
Add Vinaigrette
Drizzle the red wine vinaigrette over the salad and toss gently to combine all ingredients well. Adjust seasoning with salt and pepper to taste.
- 5
Chill and Serve
Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.
