POTATO AND PASTA SALAD WITH OLIVE VINAIGRETTE

INGREDIENTS

• 750g potatoes

• 2 cups ( 400g ) risoni pasta

• 2 tablespoons olive oil

• 2 teaspoons black mustard seeds

• 1 onion, chopped

• 1 clove garlic, crushed

• 3/4 teaspoon ground cumin

• 1 small green pepper, thinly sliced

• 1 small red pepper, thinly sliced

• 1 tablespoon chopped fresh parsley

OLIVE VINAIGRETTE

• 1/2 cup pimiento-stuffed olives

• 1/3 cup orange juice

• 1/3 cup olive oil

POTATO AND PASTA SALAD WITH OLIVE VINAIGRETTE METHOD:

Cut potatoes into 2cm cubes. Boil, steam, or microwave potatoes until almost tender; drain, and spread onto tray to cool. Add pasta to a large pan of boiling water, boil, uncovered, until just tender; drain. Rinse pasta under cold water; drain. 

Heat oil in the pan, add seeds, cook, and stir ring, until seeds begin to pop. Add onion and garlic, and cook until onion is soft; stir in cumin. Add potato, and cook, stirring gently, until potato is lightly browned and tender; cool. 

Combine potato mixture, pasta, peppers, and parsley in a bowl. Pour olive vinaigrette over the potato mixture; mix gently. Olive Vinaigrette: Blend or process all ingredients until smooth.

Serves 6.

Note: Salad can be made a day ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable. Microwave: Potatoes and pasta are right.

Also Read: EGGPLANT, TOMATO, AND FETA CHEESE SALAD