- about 200 gram pasta, e.g. fusilli
- optional: cube of vegetable stock
- 1/2 cucumber
- 1 orange
- about 100 gram Emmental cheese
- 1 teaspoon mustard
- 1/2 lemon (juice)
- about 100 ml sunflower oil
- pepper and salt to taste
- 2 tablespoons plain yogurt
- 1 green onion
Kitchen equipment needed
- medium-sized pan
- optional: cheese slicer or vegetable peeler
- wooden spoon
- cutting board & chef’s knife
- large bowl
- small bowl
Preparation — 20 minutes
Fill a medium-sized pan with water, you can add a cube of vegetable stock to add more flavor to the pasta, and bring to a boil. Cook the pasta of your choice al dente, the exact cooking time depends on the type of paste you’re using. Drain the pasta and let it cool off, you can stir in a bit of oil and stir occasionally to prevent it from sticking. Meanwhile rinse half a cucumber and divide into not too large strips (julienne). Divide the cheese into small pieces, you can also use a vegetable peeler or cheese slicer to do this. Rinse and divide the green onion into thin rings.
Use a sharp knife to trim as much of the orange peel and white skin (pith) as possible. Then cut the segments out of 2 oranges, as close to the membrane as possible to create beautiful orange wedges. Chop the wegdes into smaller pieces and add them to a large bowl.
Finishing the pasta salad with orange and cheese — 10 minutes
Create a simple dressing by combining mustard with the juice of half a lemon. Gradually add oil and use a whisk to create a smooth dressing. Stir in 2 tablespoons plain yogurt and season with pepper and salt.
Combine pasta, cucumber, orange, cheese and green onion with the orange dressing and season with pepper and salt. Enjoy!