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Demetra Salad with Pasta

IvanIvan
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Demetra Salad with Pasta
31/03/2014
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Preparation
15 min.
Cooking
15 min.
Тotal
30 min.
Servings
2
"When a salad is named after a goddess, there`s no way it won`t have a divine taste."

Ingredients

  • conchiglie - 7 oz (200 g)
  • tuna - 1 can of fillet
  • carrots - 2
  • potatoes - 1 small
  • feta cheese - 7 oz (200 g)
  • olive oil - to taste
  • black pepper - to taste
  • parsley - 1/2 bunch
  • dill - 1/2 bunch
  • tomatoes - 1
  • olives - to taste, pitted
  • lemons - a few slices
measures

How to cook

Boil the pasta a bit longer than recommended, and be sure to boil the cut into thin slices carrots and thinly sliced potatoes along with it. Do not wash the pasta and be sure not to throw away too much liquid (I'm used to measuring the water out carefully), sometimes I use this broth later.

Spread it in a wide shallow dish and generously crumble the feta cheese, sprinkle the top with ground black pepper to taste and olive oil in a thin stream - again to taste. With 2 forks, gently mix the products for an even distribution.

Then add plenty of finely chopped dill and parsley and distribute the tuna fillet. Embellish with a tomato and arrange lemon slices on the sides.

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