WARM GREEK PASTA SALAD
Source of Recipe
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Recipe Introduction
Cuisine At Home
Makes: 8 - 9 Cups
List of Ingredients
Combine:
1 1/2 cups grape tomatoes, halved
1/2 cup kalamata olives, pitted, halved
4 oz. feta cheese, crumbled (about 1 cup)
3 T. torn fresh basil
3 T. chopped fresh parsley
1 t. lemon zest, minced
Prepare:
1 lb. campanelle pasta
Warm in 1/4 Cup Olive Oil:
1 T. garlic, minced
Toss Pasta with:
Prepared vegetables, cheese, and herbs
Finish with:
Garlic infused olive oil
Sea salt and freshly ground black pepper to taste
Recipe
Nothing cooking here except the pasta. The hot pasta and warm garlic
oil enhance the delicate flavors of the fresh tomatoes, herbs, and
cheese.
Combine tomatoes, olives, cheese, herbs, and lemon zest in a large
bowl; set aside.
Prepare pasta according to package directions.
Warm garlic in olive oil. Don't allow it to burn or it'll taste
bitter
Toss hot, drained pasta with vegetables, cheese, and herbs.
Finish with garlic oil, sea salt, and black pepper to taste.
Campanelle: This family of pastas consists of flower shapes. They
are particularly good with chunky-type sauces because the folds and
cavities can hold large pieces of vegetables. Other names you might
see are riccioli or gigli (Italian for lilies). Some good
substitutes might be ziti, penne, rigatoni, or conchiglie (shells).
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