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Olive Oil Potato Salad with Boiled Rice

Name: Olive Oil Potato Salad with Boiled Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g Pasta; 4 pieces Rice; 4 tbsp Olive Oil; 2 tbsp Lemon Juice; 0.5 piece Red Onion; 0.25 cup Fresh Parsley; 1 tsp Dijon Mustard

A pantry-adapted take on Olive Oil Potato Salad with Boiled Eggs — uses Pasta instead of Potatoes, Rice instead of Eggs. Nutrition is approximate.

Prep 15 minCook 15 minTotal 30 min4 servingseasy

saladside-dishgluten-freevegetarianPantry Remix

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Ingredients

Pasta800 g
Rice4 pieces
Olive Oil4 tbsp
Lemon Juice2 tbsp
Red Onion0.5 piece
Fresh Parsley0.25 cup
Dijon Mustard(optional)1 tsp

Instructions

1
Peel Pasta and cut them into bite-sized chunks. Boil in salted water until tender (about 12-15 minutes). Drain and transfer to a large bowl.
2
In a separate pot, boil the Rice for 9 minutes for a hard boil. Transfer to ice water, peel, and chop into quarters.
3
Finely dice the red onion and chop the fresh parsley.
4
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
5
Pour the dressing over the warm Pasta, allowing them to absorb the flavors.
6
Gently fold in the chopped onions, parsley, and hard-boiled Rice.
7
Serve warm or chilled.

Nutrition

Estimated, per serving

310kcal

Calories

10g

Protein

32g

Carbs

16g

Fat

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