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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Greek Pasta Salad With A Sun-Dried Tomato Vinaigrette

Photo Mar 09, 7 43 07 PM

Photo Mar 09, 7 43 11 PM

Ina Garten was my inspiration for this salad. She did an episode on making pasta three different ways. This Greek pasta salad caught my eye. I wanted to make it with a couple of changes. What’s really cool about this recipe is, in the time it takes to get the water for the pasta to boil and the pasta to cook, you can have all the veggies chopped and the dressing made for the salad.

Greek Pasta Salad With A Sundried Tomato Vinaigrette

Prep Time: 10 minutes
Cook Time: 10 to 12 minutes
Total Time: 22 minutes
Yields: 6 servings
Equipment:

Ingredients:
2 hothouse or English cucumbers diced into 1-inch pieces
1/2 a red onion sliced very thin then cut in half
2 pints of grape tomatoes halved
10 ounces of 1 inch cubed Greek Feta
1 package of cooked Fusilli pasta
2 tablespoons of freshly chopped mint leaves
2 tablespoons of finely chopped Italian parsley
1 1/2 tablespoons of Kosher salt
1 teaspoon of freshly cracked black pepper

Ingredients For Sun-dried Tomato Dressing:
2 tablespoon of drained capers
2 garlic cloves
8 drained sun-dried tomatoes, packed in oil
1 tablespoon of Agave nectar
juice of 1 lemon
1/4 cup red wine vinegar
1/2 cup of *E.V.O.O.
1 teaspoon of Kosher salt
1/2 teaspoon of freshly cracked black pepper
a fresh sprig of mint for garnish

Directions For Dressing:
Add the sun drained sun-dried tomatoes, capers, and garlic into a food processor. Pulse until they are finely minced. Next, add in the red wine vinegar, lemon juice, Kosher salt, black pepper, and Agave nectar. Pulse the ingredients to combine. Through the feed tube of the food processor, while it’s turned on, drizzle in the *E.V.O.O until the dressing comes together.

Directions:
In a large bowl, place all the diced vegetables. To the vegetables, add in the well-drained, cooked pasta. Pour in the half of sun-dried tomato vinaigrette and stir through. This gives the hot pasta a chance to absorb those flavors. Finely, add in the cubed Feta, freshly chopped herbs, and remaining dressing. Gently toss the diced Feta (so to keeps its integrity) and herbs through until all the ingredients are well combined.

Serve the salad at room temperature or chill in the frig and serve cold. Garnish with a sprig of mint.

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1 Comment »

Smoked Turkey Sausage Over Pesto Fusilli

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Smoked Turkey Sausage Over Pesto Fusilli is light and flavorful. For my recipe click the link below.

 

Smoked Turkey Sausage Over Pesto Fusilli

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