Turmeric pasta salad flavorful and tender

Name: Turmeric pasta salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Cuisine: French
Ingredients: 14 oz (400 g) dried pasta (macaroni); 12 small organic or garden red cocktail tomatoes; 12 small organic or garden yellow cocktail tomatoes; 3 hard-boiled free-range eggs, opened, the yolks will be mixed with the rilettes; 1 tablespoon turmeric (Madagascar); Salt and freshly ground pepper; For the tuna rilettes:; 7 oz (200 g) canned organic tuna, drained; The 3 cooked yolks; 1 organic petit-suisse (French cream cheese); 1 tablespoon old-fashioned mustard; 1 shallot finely chopped or 1 small spring onion; 1/2 juice of untreated lemon; Fine salt; 8 pink peppercorns and a drizzle of olive oil; For the salad dressing:; 2 tablespoons olive oil; 2 tablespoons hibiscus vinegar (or raspberry); Salt and freshly ground pepper; The pulp from the hollowed-out tomatoes

By chef patrick Asfaux 5/5 (4 reviews)

Prep 30 min

Cook 15 min

Total 45 min

Servings 6 serv.

Turmeric pasta salad with hibiscus vinaigrette and small cocktail tomatoes stuffed with tuna rilettes.

Ingredients for 6 servings

Adjust for

servings

14 oz (400 g) dried pasta (macaroni)
12 small organic or garden red cocktail tomatoes
12 small organic or garden yellow cocktail tomatoes
3 hard-boiled free-range eggs, opened, the yolks will be mixed with the rilettes
1 tablespoon turmeric (Madagascar)
Salt and freshly ground pepper

For the tuna rilettes:

7 oz (200 g) canned organic tuna, drained
The 3 cooked yolks
1 organic petit-suisse (French cream cheese)
1 tablespoon old-fashioned mustard
1 shallot finely chopped or 1 small spring onion
1/2 juice of untreated lemon
Fine salt
8 pink peppercorns and a drizzle of olive oil

For the salad dressing:

2 tablespoons olive oil
2 tablespoons hibiscus vinegar (or raspberry)
Salt and freshly ground pepper
The pulp from the hollowed-out tomatoes

Step-by-step recipe

1 In 4.25 qt (4 liters) of salted water with the tablespoon of turmeric, cook your pasta according to the cooking time written on the packet.

2 While the pasta cooks, place all the rilettes ingredients on your cutting board, chop everything together and mix well. Check the seasoning at the end, then pour into a bowl and refrigerate.

3 Drain the pasta and rinse it with cold water, then coat it lightly with a touch of olive oil.

4 Cut the top off the tomatoes and hollow them out with either a small spoon or a parisienne spoon. Season the inside and place them upside down on a plate for 15 minutes.

5 Prepare your vinaigrette: first the hibiscus vinegar (or raspberry), salt, pepper, then olive oil and tomato pulp, finally add the pasta. Taste and adjust the seasoning, then refrigerate.

6 Using a small spoon, fill the tomatoes, then put their little tops back on. Similarly, fill the 6 hard-boiled egg halves.

7 On a nice round platter, place the pasta salad in the center, arrange the tomatoes around it and position the eggs harmoniously. Add one or two edible garden flowers or nasturtium leaves and you'll have a lovely summer salad. When your guests taste it, they'll wonder for a long time where that pleasant and slightly tart flavor comes from, courtesy of the hibiscus vinegar.

Chef Patrick's Comment

You can also make this recipe by replacing the pasta with rice, in which case the cooking time will be 17 to 20 minutes depending on your preference. A parisienne spoon is a half-sphere shaped spoon used to make balls of melon or vegetables, for example.