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Quick and easy pasta salad
Ingredients
- Finely chopped onion, medium sized onion
- 100 grams freshly shucked peas or frozen peas
- 16 cherry tomatoes, sliced in half
- 1 finely chopped bell red pepper
- 125 grams grated parmigiano reggiano, or 125gr plant based cheese
- 300 grams cooked gluten free pasta
- Salt and pepper to taste
- 25 milliliters olive oil to saute with
Directions
- Fill medium sized pot with water and set to boil.
- While water is boiling, put large size pan on medium high heat and pour olive oil into pan.
- After about one minute of the olive oil warming, put onions in.
- Cook onion until translucent.
- Toss in peppers, and peas and incorporate with olive oil and onions.
- Add salt and pepper to taste.
- Cook everything for about four to five minutes on medium heat, after that, turn to low heat and cook for another two to three minutes gently stirring all the vegtables together.
- Pasta will be done cooking, strain into collander and then toss into sauce pan with vegtables, gently incorporate everything together.
- Add grated cheese to pasta and add a little at a time until finished.
- Add eight turns from your pepper mill.
- Stir gently together.
