Comment: You can add basil, replace feta with mozzarella, replace tomatoes with sun-dried tomatoes, but my original idea was to use lemon confit. Lemon confit is ideal to replace salt or lemon in a recipe, here it replaces both. For tomatoes, use cherry tomatoes cut in half (or quarters), or large tomatoes, seeded and diced. For olives, either green or black, or a mixture of both, pitted, and cut in 2 or slices. For peppers, they are optional, either grill and peel them, or use canned peppers. In both cases, cut them into strips. There is no need to add salt, the lemon confit and the olives serving as a seasoning.
250 g of pasta (fusilli, farfalle)
200 g tomatoes (see text)
1/2+ lemon confit
150 g feta
100 g olives (see text)
1 roasted red pepper (opt - see text)
1+ clove of garlic
1 small bunch of chives or 2 to 3 green onions
5 tbsp (60 ml) EVOO
2 tbsp (30 mL) vinegar
S + P
Cook the pasta according to Cooking pasta.
Drain them well and mix them with a knob of butter or a drizzle of EVOO. Let cool.
Seed and cut the tomatoes.
Rinse the lemon confit, remove the pulp and cut it into small cubes.
Grill, peel and cut the pepper into strips.
Finely chop the garlic clove (or grate it into the sauce later)
Chop the chives or green onions
Prepare the sauce in the salad bowl:
- lemon confit
Add the pasta, olives, sprinkle with chives or green onions. Mix well and let stand 1 to 2 hours in a cool place.
Before serving, crumble the feta and mix briefly.