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Salad in a jar
Preparation
20 min
Difficulty
Easy
Servings
1
Preparation
- Cook the pasta al dente in a pot of boiling water for about 8 minutes. Drain it set it aside.
- Meanwhile, slice the purple cabbage into thin strips and mix the oil, vinegar, cumin seeds, and salt in a container. Add the purple cabbage to the container and let it marinate for about 15 minutes.
- Meanwhile, clean and cut the broccoli into small pieces, blanch them for about 5 minutes, and drain them.
- Open a tightly sealed jar and add all the ingredients: pasta, broccoli, marinated purple cabbage, beans, corn, and a drizzle of oil.
You can prepare the salad a few days in advance and keep it in the fridge for 2-3 days.
Ingredients
- 60 gr (1/2 cup) of pasta orzo
- 60 gr (1/2 cup) of marinated purple cabbage
- 50 gr (1/2 cup) of butter beans
- Some broccoli florets
- 30 gr (3-4 tablespoons) of whole kernel corn
- A drizzle of extra virgin olive oil
For the marinated purple cabbage:
- 60 gr (1/2 cup) of purple cabbage
- 15 ml (2 tablespoons) of Bioitalia extra virgin olive oil
- 20 ml (2 1/4 tablespoons) of balsamic vinegar
- 1 handful of cumin seeds
- Salt to taste
