When I started craving noodles a couple of weeks ago and no real way to just pop to the shops in this new normal we live in I had to get creative and that is where my Vermicelli pasta* came in. If you have never tried it, Vermicelli is a fine noodle pasta, that you cook the same as you would any other pasta and, in my opinion, tastes amazing. I thankfully had some sat in the cupboard and one lunchtime decided to whip everyone up this cold noodle salad.
I have always been a big noodle lover so you can bet I am going to always keep a pack of Vermicelli in stock now, just in case the craving strikes.
For this cold noodle salad I decided to add a couple of mediterreanen style ingredients, just to liven it up, but you can realistically add anything you want to make the cold noodle salad of your dreams. Are you getting how much I love cold noodle salad from all these emotive ways I am finding to describe it?! I whipped this up for lunch but this would totally work for dinner too, in fact you wouldn’t even need to do anything different. This recipe is also vegetarian but you could easily add some meat to change up the flavour and add even more protein if you wanted to. What I really loved about this recipe is that I just threw together a few items that I had in the cupboard and it created a tasty recipe. I love when things come together like that.
I also gave this to my toddler and she loved it. She is 1 years old and we weaned her with baby led weaning. We also did our own little weaning fun challenge by doing 100 foods before 1, where you introduce 100 foods when you start weaning them at 6 months and follow it on until they turn a year. It was just a little bit of fun we did along our weaning journey and is not im place of medical or diet advice. Please refer to medical advice on weaning.
If you want to download our 100 foods before 1 list you can do so here.
Now, on with the recipe…
Mediterranean Vermicelli Pasta
- 6 Nests Vermincelli Pasta
- 1 tbsp Extra Virgin Olive Oil
- Sundried Tomatoes
- 1 can Drained chickpeas
- Buffalo Mozzerella to taste
- Add your Vermicelli Pasta to a saucepan of boiling water and cook for 10-15 minutes until cooked.
- When cooked drain pasta and add Olive Oil. Run the olive oil through the pasta noodles to ensure an even covering.
- Drain some olives and slice into quarters.
- Drain sundried tomatoes and chop into small pieces
- Drain and rinse chickpeas.
- Add Olives, Sundried tomatoes and chickpeas to the Vermicelli and mix.
- Add Buffalo Mozzerella on top.
This recipe is so simple yet so tasty, you definitely won’t regret making this for dinner or lunch. If you’re like me and have these things in stock in your cupboard or fridge then give it a try. I promise you won’t be disappointed.
Tried this recipe? Let me know what you thought in the comments below.