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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

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

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Flat Leaf Italian Parsley

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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, mini food processor

Ingredients:
2 hothouse or English cucumbers, diced into 1-inch chunks
1/2 a red onion, thinly sliced into half-moons then quartered
2 pints of grape tomatoes, halved
10 ounces of good Greek Feta, diced into 1-inch cubes
1 pound of fusilli pasta, cooked, rinsed until cold and drained
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. This is my Greek Pasta Salad With A Sun-dried Tomato Vinaigrette.

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

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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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Fusilli With Smoked Turkey Sausage

 

Smoked Turkey Sausage Over Pesto Fusilli

I do not like whole wheat pasta, but it’s really much better for you. I’m trying to incorporate wheat pasta into our diet. I mean, when you grow up eating what you’re familiar with change is hard. Well, I’ve been experimenting with it and found that if I mix in some basil pesto, I like it so much more.

Steve’s turned me on to smoked turkey sausage and I just love it. It has great flavor and is leaner meat which translates to healthier for you. So anyway I’ve come up with a recipe that is definitely a “roller coaster for your taste buds”.

I’m taking a lot of help from the grocery store with ingredients that are ready-to-use for this dish.

This is my Fusilli With Smoked Turkey Sausage.

 

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Colander-Style Spoon

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Prep Time: 15 minutes
Cook Time: 26 minutes
Total Time: 41  minutes
Yields: 4 servings
Equipment: large rondeau pan (deep-sided frying/braising pan), 4 medium-size bowls, large plate, 6-quart saucepot, colander spoon (colander)

Ingredients:
1 14-ounce package of Jenny-O Kielbasa hardwood smoked sausage (fully cooked), diced on the bias
1 8-ounce package of Birds Eye frozen Steamfresh asparagus spears, thawed, cut into 2-inch pieces on the bias
2 tablespoons of olive oil
1 red onion, small dice
1 teaspoon of red pepper flakes
1 yellow bell pepper, small dice
2 cups of butternut squash (produce section pre-diced)
2 cloves of garlic, minced
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper
1 pint of San Marzano grape tomatoes, halved (substitute grape tomatoes)
2 cups of unsalted chicken stock
1 7-ounce container of store-bought Buitoni basil pesto
1 pound of whole wheat Fusilli pasta

Directions:
In a large preheated rondeau (deep-sided frying/braising pan) over medium heat add olive oil and red pepper flakes. Next, add the diced red onion, stirring frequently, cook until soft and translucent 2 to 3 minutes.

Add the diced bell peppers, stirring occasionally, cook until the peppers become tender another 2 to 3 minutes. Next, add the diced butternut squash Kosher salt, fresh ground black pepper, and minced garlic. Continue to stir, cook for 3 to 5 minutes. Add the unsalted chicken stock. Allow the liquid to come up to a simmer.

Next, add the sliced smoked sausage, continue to cook over medium heat, frequently stirring, allowing the sliced sausage to heat through, another 3 to 5 minutes. Add the halved grape tomatoes and asparagus tips. stir to combine. Reduce the heat to low.

In the meantime, in a large pot of salted boiling water drop the pasta. Stirring occasionally, cook until al dente, 8 to 10 minutes. Transfer to a large mixing bowl, add the pesto to the hot pasta stir to combine.

Tip: Reserve 1 cup of the starchy pasta cooking liquid. If needed add a tablespoon at a time to thin out the pesto until it reaches the consistency of your choosing.

To serve, add two good ladles full of the pasta into a porcelain serving bowl. Ladle the smoked sausage mixture over the top. Serve hot. This is my Fusilli With Smoked Turkey Sausage.

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