Ingredients
Makes 2 servings
28oz riccioli pasta
2 cucumbers
1 log mozzarella cheese
kalamata olives
1 leek
chickpeas
pine nuts to taste
feta cheese to taste
Dressing
6 tbsp Olive Oil
4 tbsp apple cider vinegar
2 cloves garlic, crushed
1 tsp oregano
2 tsp Dijon Mustard
1 tsp Black Pepper
kosher salt as needed
Procedure
Boil Pasta until al dente.
Chop cucumbers into halves.
Chop Mozzarella into discs.
Dice leek, leaving a couple of crescents/rings, do not use too much of the greens.
Combine all dressing ingredients into a bowl.
Layer salad with noodles, cucumbers, olives, chickpeas, and leeks, place mozzarella to the side.
Serve with sauce on the side or drizzled over top.
Garnish with feta, black pepper, and pine nuts to taste.
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