Crayfish Party Sides: Herb Dip & Quick Pickle
Two simple side dishes for the crayfish platter in five minutes each. Creamy herb dip and quick pickled red onion with olive oil and vinegar.
Pasta Salad with a Classic Vinaigrette
The salad that can withstand both heat and a camper.
Packed for the beach or set up by the camper?
This pasta salad handles both heat and travel. The secret is the vinaigrette: equal parts flavour and freshness, stirred together in ten seconds from olive oil and vinegar.
No dull store-bought dressing – just two bottles and a fork.
This is what you need
Ingredients (serves 4)
- 300 g pasta (shells or penne)
- 200 g cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 100 g feta, crumbled
- 1 handful olives
- Fresh basil
Vinaigrette:
- 4 tbsp Abuelaz Olive Oil N°1
- 2 tbsp Abuelaz Wine Vinegar N°1
- 1 tsp dijon
- 1 tsp honey
- Abuelaz Himalaya Salt & pepper
Step-by-step
Method
Cook the pasta al dente, rinse cold and drain.
Whisk the vinaigrette ingredients together – adjust with salt.
Combine pasta with vegetables, feta and olives.
Pour over the vinaigrette, toss and top with basil. Serve or pack to go.
Tip: A classic vinaigrette is 3 parts oil, 1 part vinegar. With the squeeze bottles you measure exactly – no spoon needed. The salad only gets better after
a while in the fridge, perfect to prep ahead.
Bestseller
Do you want everything in one place?
The vinaigrette is the whole point of the Abuelaz Kit: oil + vinegar + salt in one – the basis for dressings all summer long. One kit, endless salads.
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