Advertisements

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 the 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 boiling and the pasta cooked, you can have all the veggies chopped and the salad dressing made. This is my Greek Pasta Salad With A Sun-Dried Tomato Vinaigrette.

Photo Mar 09, 6 42 37 PM

Flat Leaf Italian Parsley

Mint.jpg

Photo Mar 09, 7 18 13 PM

Photo Mar 09, 7 26 06 PM

Photo Mar 09, 6 50 35 PM

Photo Mar 09, 7 09 58 PM

Photo Mar 09, 6 46 38 PM

Photo Mar 09, 6 42 43 PM

Photo Mar 09, 7 06 21 PM

Photo Mar 09, 7 05 09 PM

Photo Mar 09, 7 05 09 PM

Photo Mar 09, 7 06 21 PM

Photo Mar 09, 7 05 02 PM

Photo Mar 09, 7 00 54 PM

Photo Mar 09, 7 25 47 PM

Photo Mar 09, 6 57 21 PM

Photo Mar 09, 6 58 39 PM

Photo Mar 09, 7 38 45 PM

Photo Mar 09, 7 34 27 PM

Photo Mar 09, 7 31 35 PM

Photo Mar 09, 7 38 16 PM

Photo Mar 09, 7 35 25 PM

Greek Pasta Salad With A Sundried Tomato Vinaigrette

 

Photo Mar 09, 7 43 11 PM

Photo Mar 09, 7 43 07 PM

 

Prep Time: 10 minutes
Cook Time: 10 to 12 minutes
Total Time: 22 minutes
Yields: 6 servings
Equipment: 6-quart saucepot, colander, large mixing bowl, large serving bowl

Ingredients:
2 hothouse or English cucumbers, diced into 1-inch chunks
1/2 a red onion, sliced very thin half-moons then cut in half
2 pints of grape tomatoes, halved
10 ounces of good Greek Fetak, diced into 1-inch cubes
1 pound of fusilli pasta, cooked, drained and cold rinsed
2 tablespoons of fresh mint leaves, chopped
2 tablespoons of Italian flat-leaf parsley, finely chopped
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 sun-dried tomatoes, drained (packed in oil)
1 tablespoon of Agave nectar
1 lemon, juiced
1/4 cup red wine vinegar
1/2 cup of *E.V.O.O.
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1 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 half of the 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.

*E.V.O.O. is extra virgin olive oil.

Advertisements
1 Comment »

Smoked Turkey Sausage Over Pesto Fusilli

Image

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

 

Smoked Turkey Sausage Over Pesto Fusilli

Leave a comment »

%d bloggers like this: