I have just completed 300 posts and in a couple of months it will be a whole year of blogging. Wow, it seems like ages since then.
I have been making this easy pasta salad for ages using any kind of small pasta which is called “kofto” meaning “cut” in Greek. You can use ditali pasta. After boiling pasta I added some extra virgin olive oil, light mayonnaise and depending on what I had at home, I used leftover boiled chicken breast or canned tuna and added some vegetables such as tomatoes, bell peppers, parsley, salt and freshly ground black pepper. Instead of chicken or tuna you can still make it using finely chopped ham or turkey and cubed cheeses such as feta or graviera and halloumi. Make your own combination with the ingredients you have at home and refrigerate the salad at least for an hour. This is a perfect summer meal or a side dish.
Yesterday I read a recipe with Oyster Mushrooms Recipe and since I had some leftover mushrooms in the refrigerator I knew I would like them in my pasta salad.
The previous day I had prepared an Octopus in tomato sauce but instead of adding pasta the kids wanted Fried Potatoes, the Greek Way and my husband and I ate it with some rice pilaf. There was just a little leftover, so I made good use of the octopus as well and added it to the salad as well. Instead of using mayonnaise I made a yoghurt sauce.
Pasta Salad with Mushrooms and octopus in yoghurt sauce
For the Mushrooms
250 grams fresh pleurotus (oyster mushrooms) (rinsed)
1 tablespoon garlic (minced)
2 teaspoons olive oil
1 teaspoon rosemary (minced)
1 teaspoon butter
2 teaspoons all purpose flour
A splash (2 – 3 tbsps) dry white wine
1 tablespoon soy sauce
Slice mushrooms into pieces. Sauté garlic in olive oil for 15 seconds. Add mushrooms and sauté 3 minutes.
Add rosemary and butter and stir fry until butter is melted. Sprinkle mushrooms with flour and stir fry.
Add wine and soy sauce and cook until liquid slightly thickens and the mushrooms are tender.
For the Pasta:
- 250 grams boiled makaronaki kofto or ditali pasta
- 1 cup red, green, yellow peppers, cut julien
- 1 cup cooked octopus, without the sauce
- 1 tablespoon capers
- salt (if needed)
- Freshly ground black pepper
- 2 tablespoons of pickles ( or 1 tsp mustard)
- 1 full fat Greek yoghurt
Prepare mushrooms and set aside to cool down.
Boil pasta in salty water for 15 minutes then put them into cold water and drain.
Put pickles and yoghurt in a food processor and make a creamy mixture.
Mix all the other ingredients together, add sauce and toss well.