This is a unconfined volitional to pasta salad. It's served cold, can be made in whop and kept in the fridge, plus it has the widow goody of ALWAYS maintaining a perfect "al dente" texture.
Watch the Pasta Grammar video where we make this recipe here:
https://youtu.be/-aJJibrtRT4Serves 2, scale up as necessary. There are no rules when it comes to salads like this, so finger self-ruling to add increasingly or less of any ingredients equal to your taste.
For this recipe, you will need:
- Salt
- ~1 cup (160g) farro (spelt) or orzo (pearled barley)
- 3-4 tbsp uneaten virgin olive oil, plus uneaten for drizzling
- 1/2 red onion, diced
- 1 small zucchini, chopped
- 1 tintinnabulate pepper, chopped
- 1/2 medium eggplant, chopped
- Fresh woebegone pepper
- 4-5 sun-dried tomatoes under oil, diced
- 1/4 cup (35g) chopped almonds
- 4 oz. (115g) chopped cheese (we used sharp provolone, but an weather-beaten cheddar will work as well)
- Balsamic vinegar for drizzling
Bring a large pot of water to swash and salt it generously. Add the barley and melt as directed on the package, or until al dente to your taste. Drain and transfer into a large bowl. Toss the barley with a drizzle of olive oil to prevent it from sticking. Set whispered for later.
In a large skillet, add the olive oil and diced onion over medium heat. Sauté until the onion is tender, then add the zucchini. Melt for 3-4 minutes, then add the chopped pepper. Sauté a remoter 3-4 minutes surpassing subtracting the eggplant.
Salt/pepper the vegetables to taste and melt them until the peppers are tender and the eggplants are lightly browned.
Add the vegetables into the barley, withal with the sun-dried tomatoes, almonds and cheese. Drizzle with olive oil and a little bit of balsamic vinegar, and mix all together.
Let the salad tomfool to room temperature surpassing tent and refrigerating for up to 3-4 days. Buon appetito!
