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Salt and vinegar pasta salad

Servings 6

Ingredients

  • 2 Persian cucumbers (200g / 7-ounces), thinly sliced
  • 2 ears of corn (about 1 1/2 - 2 cups), kernels removed
  • 1 shallot (eschalot), finely sliced
  • 30 g semi sun-dried tomatoes
  • 80 ml vinegar such as red wine, rice, apple cider or white
  • 1 tablespoon sugar
  • 450 g short pasta (gluten free is fine)
  • 30 g cornichons, sliced
  • 2 tablespoons pickle juice (from cornichons), optional
  • 50 g black olives, sliced
  • 60 ml extra virgin olive oil
  • 1 teaspoon sea salt flakes
  • Black pepper
  • 200 g feta cheese, crumbled
  • handful of soft herbs such as dill, basil, parsley, coriander (cilantro), mint etc
US Customary - Metric

Instructions

  • Place the cucumber, corn, shallot, and semi sun-dried tomato in a non-reactive bowl. Add the vinegar and sugar and toss. Leave to pickle for 30 minutes - it can be left to pickle at room temperature for up to 4 hours or stored overnight in the fridge.
  • Bring a large pot of salted water to the boil. Add the pasta and cook according to package instructions, until al dente. Drain.
  • While the pasta is still warm (not mandatory but adding while warm encourages the pasta to soak up the flavours), add it to the pickled cucumber mixture, along with the cornichons, pickle juice, black olives, olive oil, sea salt, black pepper, feta cheese and herbs. Toss to combine.
  • Eat immediately or cover and allow to sit for a few hours at room temperature before serving. When you are ready to eat, you can add a touch more olive oil to loosen it up.

Notes

Other veg you could pickle for this salad, all sliced thinly, of course:
zucchini / broccoli / cauliflower / brussels sprouts / fennel / turnips / radish / asparagus / sugar snap or snow peas / carrots / scallions (green onions)