簡易希臘沙拉
Easy Greek Pasta Salad
無麩質 無雞蛋 無牛奶
Gluten-free, dairy-free, egg-free
Gluten-free, dairy-free, egg-free
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材料:
227g GoGo Quinoa 有機無麩質純素意粉 (按此購買) 或 AKITAKOMACHI 秋田大潟村 無麩質意粉 (按此購買)
1杯櫻桃蕃茄，開邊成兩半或切成四分之一
1個青瓜，切成片
½個綠色甜椒，切成細片
1/4個洋蔥，切成幼條
1/4杯橄欖
120克純素芝士 (可用羊奶芝士, 或不放)
香醋醬:
1/4杯特級初榨橄欖油 或山茶花油 (按此購買)
1/8湯匙紅葡萄酒醋
1/2瓣大蒜切碎/或磨碎
鹽和胡椒粉調味
1/2 茶匙幹牛至
做法:
1. 在沸水中煮通粉 (可在水中加入少許醋使意大利粉質感更分明)，煮約4分鐘至你喜歡的軟硬度，瀝乾備用，放在一邊冷卻。
2. 準備香醋醬。 在一個小碗裡，將油，紅酒醋，大蒜，牛至和鹽和胡椒攪拌均勻。
3. 在一個大碗裡，加入已切好的櫻桃蕃茄，青瓜，青椒，洋蔥，橄欖，芝士和煮好的通粉，拌勻。
4. 將香醋醬淋在沙拉上，輕輕地拌勻。
5. 可即時食用，或存放在密封容器中冷藏最多3天。
Ingredients:
227 grams (1 pack) of GoGo Quinoa Organic Pasta or AKITAKOMACHI Pasta
1 pint of cherry tomatoes, sliced into halves or quarters
1 cucumbers, sliced into coins
1/2 green bell pepper, seeds and ribs removed, sliced
1/4 medium red onion, thinly sliced
1/4 cup Kalamata olives
4 ounces vegan feta cheese crumbled (optional, may use conventional cheese)
For the vinaigrette
1/4 cup of extra virgin olive oil or camellia oil (Shop)
1/8 tablespoon red wine vinegar
1/2 clove garlic minced/ or grated
Salt and pepper to taste
1/2 teaspoon dried oregano
Instructions:
1. Cook the pasta in a pot of boiling and salted water, drain and rinse under cold running water to stop the cooking process and then set aside to cool while you prep the rest of the salad.
2. Prepare the vinaigrette. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, garlic, oregano and salt and pepper to taste.
3. In a large serving bowl, toss the pasta with the tomatoes, cucumber, green bell pepper, onion, olives, and feta cheese.
4. Drizzle the vinaigrette over the salad and toss gently to combine.
5. Serve immediately, or refrigerate in a sealed container for up to 3 days.
Photo & Recipe credit: Olive and Mango
227g GoGo Quinoa 有機無麩質純素意粉 (按此購買) 或 AKITAKOMACHI 秋田大潟村 無麩質意粉 (按此購買)
1杯櫻桃蕃茄，開邊成兩半或切成四分之一
1個青瓜，切成片
½個綠色甜椒，切成細片
1/4個洋蔥，切成幼條
1/4杯橄欖
120克純素芝士 (可用羊奶芝士, 或不放)
香醋醬:
1/4杯特級初榨橄欖油 或山茶花油 (按此購買)
1/8湯匙紅葡萄酒醋
1/2瓣大蒜切碎/或磨碎
鹽和胡椒粉調味
1/2 茶匙幹牛至
做法:
1. 在沸水中煮通粉 (可在水中加入少許醋使意大利粉質感更分明)，煮約4分鐘至你喜歡的軟硬度，瀝乾備用，放在一邊冷卻。
2. 準備香醋醬。 在一個小碗裡，將油，紅酒醋，大蒜，牛至和鹽和胡椒攪拌均勻。
3. 在一個大碗裡，加入已切好的櫻桃蕃茄，青瓜，青椒，洋蔥，橄欖，芝士和煮好的通粉，拌勻。
4. 將香醋醬淋在沙拉上，輕輕地拌勻。
5. 可即時食用，或存放在密封容器中冷藏最多3天。
Ingredients:
227 grams (1 pack) of GoGo Quinoa Organic Pasta or AKITAKOMACHI Pasta
1 pint of cherry tomatoes, sliced into halves or quarters
1 cucumbers, sliced into coins
1/2 green bell pepper, seeds and ribs removed, sliced
1/4 medium red onion, thinly sliced
1/4 cup Kalamata olives
4 ounces vegan feta cheese crumbled (optional, may use conventional cheese)
For the vinaigrette
1/4 cup of extra virgin olive oil or camellia oil (Shop)
1/8 tablespoon red wine vinegar
1/2 clove garlic minced/ or grated
Salt and pepper to taste
1/2 teaspoon dried oregano
Instructions:
1. Cook the pasta in a pot of boiling and salted water, drain and rinse under cold running water to stop the cooking process and then set aside to cool while you prep the rest of the salad.
2. Prepare the vinaigrette. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, garlic, oregano and salt and pepper to taste.
3. In a large serving bowl, toss the pasta with the tomatoes, cucumber, green bell pepper, onion, olives, and feta cheese.
4. Drizzle the vinaigrette over the salad and toss gently to combine.
5. Serve immediately, or refrigerate in a sealed container for up to 3 days.
Photo & Recipe credit: Olive and Mango
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