Yummy yummy in my tummy! This was a good one! I would double up on the good stuff like the sun dried tomatoes, olives and ricotta. For a pound of pasta it just didnt seem like enough fixins. I didn't used the tri-colored pasta either, didn't have it and I've gone to the grocery store everyday for the past three days and I am so over that.... I believe this was another Giada recipe.
Mediterranean Pasta Salad
Ingredients:
salt
1 pound tricolor pasta, such as bow tie or fusilli
1/4 cup balsamic vinegar
2 to 3 teaspoons dijon mustard
Freshly ground pepper
2/3 to 3/4 cup extra-virgin olive oil
1/3 cup diced sun-dried tomatoes (I would use at least 2/3)
1/4 cup fresh basil, julienned
1/4 cup diced onion
2 large pickled pepperoncini peppers, diced
3 tablespoons halved black olives(I used a whole can)
2 teaspoons chopped fresh oregano
1 1/2 ounces feta cheese, crumbled
1 1/2 tablespoons grated romano cheese
Ingredients:
salt
1 pound tricolor pasta, such as bow tie or fusilli
1/4 cup balsamic vinegar
2 to 3 teaspoons dijon mustard
Freshly ground pepper
2/3 to 3/4 cup extra-virgin olive oil
1/3 cup diced sun-dried tomatoes (I would use at least 2/3)
1/4 cup fresh basil, julienned
1/4 cup diced onion
2 large pickled pepperoncini peppers, diced
3 tablespoons halved black olives(I used a whole can)
2 teaspoons chopped fresh oregano
1 1/2 ounces feta cheese, crumbled
1 1/2 tablespoons grated romano cheese
Directions:
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.
Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.
Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.
Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.
Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.
It's only been like 4 days??? I'm already sick of blogging about food.... not a good sign! Haha!
4 comments:
Girl, you sure are eatin' a lot of pasta. I guess that's what happens when you ain't chowin' down on meat. Why do I sound like a hick right now? I don't know. But these all look yummy.
K, I don't know why I was signed in as my aler ego, but who know who I's be.
yes redhead. we eat a ton of pasta! My excuse is that Danny is Italian so that's all we are allowed to eat! Don't worry, tomorrow will not be pasta!
Oh man, this one even looks better!
Post a Comment