Everyone needs a great pasta salad recipe in their repertoire. This is my new fave. I made it for a birthday shindig at my house a couple of weekends ago to complement a grill menu. It was a favorite and so easy to throw together. I adapted the recipe from a Food.com recipe. Here's what I did.
Ingredients:
Salad
1 bag of orrechiette pasta (farfalle or other small, shell pasta would work too)
2 persian cucumbers, chopped
1 small container of cherry tomatoes, halved
1 14-oz can of black olives, sliced
1 handful of chives, chopped
Dressing
4 tablespoons of white vinegar
7 tablespoons of olive oil
3 garlic cloves, minced
Sea salt, to taste
Freshly ground pepper, to taste
Directions:
1. Cook pasta according to package.
2. Drain pasta and toss in a bowl along with the other ingredients.
3. Combine ingredients for dressing in a small bowl and whisk. Drizzle half into salad and stir to combine.
4. Taste for more dressing, salt, or pepper and add accordingly.
I chilled the salad for about an hour before serving, but because there is no mayo, it would be fine unrefrigerated - a great dish to bring on a picnic! Enjoy!
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