To prepare a delicious pasta salad with potatoes and olives, we start by putting water and salt in a pot over medium heat. It is important that the water is well salted, as this will give flavor to the pasta. When the water reaches a boiling point, we add the pasta and cook it according to the instructions on the package. This step is crucial to achieve al dente pasta, meaning cooked but with a pleasant and slightly firm texture when bitten into.
In the meantime, we take care of the vegetables. We peel the potatoes and cut them into equal-sized cubes so they cook evenly. The potatoes can be boiled or, for a more intense flavor, steamed. The onion, an essential vegetable in this recipe, is sliced finely. Once sliced, we put it in a bowl and rub it with a little salt. This technique helps release the flavors and soften the onion, making it more pleasant to taste.
After we have prepared the vegetables, we take care of the olives. We remove the pits from the green or black olives, depending on personal preference, and slice them thinly. These will add a burst of flavor to the salad, providing an interesting contrast to the sweetness of the potatoes and onion. When the pasta is ready, we drain it in a colander and rinse it with cold water to stop the cooking process.
Now that all the ingredients are prepared, we start assembling the salad. In a large bowl, we put the potatoes, onion, and olives, then add salt to taste, vinegar, and olive oil. We mix well to ensure that all the ingredients are evenly coated with the dressing. After that, we add the drained pasta and gently mix, being careful not to crush the ingredients.
To finish the dish, we transfer the salad to the serving bowl. The boiled egg, which adds extra protein and a creamy texture, is peeled and sliced thinly. These slices are carefully placed on top of the salad, providing an attractive look and delicious taste. Now we are ready to enjoy this colorful and flavorful salad, perfect for a summer meal or as a side dish for a main course. This recipe is not only simple but also very versatile, as it can be adapted according to everyone's preferences.
In the meantime, we take care of the vegetables. We peel the potatoes and cut them into equal-sized cubes so they cook evenly. The potatoes can be boiled or, for a more intense flavor, steamed. The onion, an essential vegetable in this recipe, is sliced finely. Once sliced, we put it in a bowl and rub it with a little salt. This technique helps release the flavors and soften the onion, making it more pleasant to taste.
After we have prepared the vegetables, we take care of the olives. We remove the pits from the green or black olives, depending on personal preference, and slice them thinly. These will add a burst of flavor to the salad, providing an interesting contrast to the sweetness of the potatoes and onion. When the pasta is ready, we drain it in a colander and rinse it with cold water to stop the cooking process.
Now that all the ingredients are prepared, we start assembling the salad. In a large bowl, we put the potatoes, onion, and olives, then add salt to taste, vinegar, and olive oil. We mix well to ensure that all the ingredients are evenly coated with the dressing. After that, we add the drained pasta and gently mix, being careful not to crush the ingredients.
To finish the dish, we transfer the salad to the serving bowl. The boiled egg, which adds extra protein and a creamy texture, is peeled and sliced thinly. These slices are carefully placed on top of the salad, providing an attractive look and delicious taste. Now we are ready to enjoy this colorful and flavorful salad, perfect for a summer meal or as a side dish for a main course. This recipe is not only simple but also very versatile, as it can be adapted according to everyone's preferences.
Ingredients
50 g penne + 500 ml water for boiling them + a little salt; 300 g whole boiled potatoes, in their skin; one onion; 50 g olives; one hard-boiled egg; one tablespoon of olive oil; one tablespoon of balsamic vinegar; salt to taste.