Light, easy and healthy, this spicy pasta salad with roasted garlic dressing has it all. Eat this veggie salad eat for lunch, or put me on the table at the next barbecue. A steaming plate of pasta is always possible, right?
This salad is to everyone's taste because we have a number of them for this recipe all time favorites such as arugula and Parmesan cheese. But the real secret to this salad is the roasted garlic, balsamic and coconut dressing olio extra vergine al peperoncino. Not to be sneezed at!
(for 2 to 3 people)
240 grams of Gnocchi Sardi
2 Red Paprika
2 teaspoons Extra Virgin Olive Oil
Half bulb Garlic
40 grams of Stilla Olive Oil Red Pepper
20 grams of UnOlivo Balsamic vinegar
5 grams of lime juice
20 Olives Black
50 grams Arugula
Pinch of salt and black pepper
The Kitchen Helpers
The method of preparation
Preheat the oven to 225 degrees. Halve the peppers, remove the seeds, place the peppers on a baking tray lined with parchment paper and drizzle with 2 teaspoons of olive oil. Wrap the garlic half bulb in aluminum foil, place it next to the peppers and place the baking tray in the oven. Roast the bell peppers in the oven until they are blackened and the garlic cloves are soft (this takes about 30 to 40 minutes).
Put a pan of water on the fire, add a good amount of salt and cook the gnocchi sardi in it (13 min). Meanwhile, squeeze the soft puree from the cloves of roasted garlic and mix it with the Stilla olive oil, balsamic vinegar and lime juice in a small bowl. Drain the gnocchi sardi, add it to a mixing bowl and immediately pour the dressing over the warm pasta. Grate the cheese over the bowl, stir carefully and season with salt and pepper.
Wash the arugula, cut the skinned roasted peppers into thin strips and the olives into slices. Mix the cooked pasta with these ingredients and serve lukewarm, or place the pasta salad in the refrigerator to serve cold later.