I have Long been of the opinion that in order to eat well in Portugal and to properly understand Portuguese Cuisine you need to know how to use 10 ingredients and use them well:-
Chickpeas and/or Black Eyed Peas
Olive oil (a good low acid variety)
Pork( and how to cook each park differently)
Couve Portuguesa ( a type of kale).
All good honest ingredients, all very cheap in Portugal also, but used correctly can combine to make absolutely delicious Portuguese dishes.
In today’s recipe, I used 4 of the ingredients along with a few others to create an absolutely delicious, wholesome and filling salad.
I made enough for one meal with the plan of leftovers, it didn’t happen the entire bowl was demolished by myself and Renato in one sitting.
Assuming you aren’t gannets, it should feed 4-6 people or 2 with lots of leftovers.
It couldn’t be simpler and takes around 10 minutes with the chopping it just requires you to cook the pasta ahead, if you are tight on time or didn’t get the chance to cook ahead, cooking it to “al dente” then running it under cold water in a colander works just as well.
Quick, hearty Pasta Salad.
1/3 cup olive oil
Salt and pepper to taste
1 1/2 tbsp lemon juice
1/2 tsp seeded mustard.
Mix to an emulsion
Adjust to taste.
1/2 red onion diced
1/2 red bell pepper 1/2 orange diced
1 medium cucumber peeled, seeded and diced
200g cooked chickpeas drained
200g puy lentils cooked
2 1/2 to 3 cups cooked and cooled tri-colour orzo pasta(or risoni)
160g tinned tuna in water rinsed and drained
Chopped Parsley to garnish( Optional)
Take the lentils, chickpeas, veggies and pasta add to a large bowl mix well
Pour over dressing little by little stir to coat all of the salad
Top with some chopped parsley (Optional)
Serve and enjoy.