Cucumber Cups with Mediterranean Salad Filling

 

Cucumber Cups2 whole euro cucumbers, peel, cut into ¾” sections

Mediterranean Filling:
1 box of pasta di peppe
½ cup of balsamic vinegar
1/3 cup of olive oil
3T of capers
3T of pimentos, chopped
1/3 cup of green onions, chopped
1/3 cup of black olives, chopped
1/3 cup of red onions, small dice
1/3 cup of goat cheese or feta
1/3 cup of parmesan cheese
Garnish: fresh chopped parsley

 

Take euro cucumber, peel both. Cut into ¾” sections. With melon baler, scoop out inside (hollow out), leaving bottom of cucumber in tact. Place on baking tray. Place in fridge for several hours.

Make pasta according to package instructions. Drain and rinse in cold water. In bowl, combine vinegar, capers, pimentos, green onions, black olives, red onions. Add pasta and incorporate all together. Add olive oil, goat cheese and parmesan cheese. Add salt and pepper to taste. Mix. Take cucumber cups and fill each one with a tablespoon of pasta mixture. Place in fridge until you serve. Garnish with fresh chopped parsley.