Purim is over and Passover is right around the corner. Every year you come up with new ideas and creative recipes to finish the chametz before clearing your kitchen and making it kosher for Passover.
If you have a lot of pasta hanging around, I have the perfect solution. Whip up a pasta salad for the spring season, it’s light, colorful and refreshing - what more could you ask for?
I like to keep my salad dressing very simple, nothing but olive oil, lemon juice, salt and pepper. The salad is parve and fits all types of meals. If you want to upgrade it to a dairy meal, you can add baby mozzarella balls or crumble feta cheese to the salad.
The salad flavors are very Mediterranean and the salad is very filling, because of the pasta obviously. It’s great as a stand alone meal that tastes oh so good.
If you already started cleaning for Passover and are looking for kosher for Passover recipes, last year I shared Passover rolls recipe and I have many more yummy recipes on my Passover recipe index, you should check them out!
I will be sharing more kosher for Passover recipes in the next few weeks, stay tuned!
Here is the recipe for the pasta salad:
- Pound of pasta (500 grams) cooked and cooled
- ½ cup Black olives without the stones
- 2 small cucumbers
- 2 cups cherry tomatoes
- 2 yellow / orange pepper
- ½ cup walnuts
- 4 tablespoon olive oil
- Juice of half a lemon
- Salt and pepper by your taste
- Cut all of the vegetables into bite sized pieces.
- In a serving bowl, mix all dressing ingredients.
- Add the cut vegetables and pasta.
- Mix well.
- Dig in and happy spring!