For our Sunday dinner with my in-laws, I made PW's sundried tomato pasta salad. It was a snap to prepare. I actually put together the dressing the day before and let it yummy-inate in the refrigerator as PW herself suggests. I realize as I'm writing this post that I committed the ultimate sacrilage...I forgot the parmesan cheese. No one complained and it still got rave reviews, but tomorrow you can be sure I'll be putting some grated parm on my lunch leftovers.
Sundried Tomato Pasta Salad
Source: The Pioneer Woman Cooks!
1 7 oz. jar sundried tomatoes in oil, drained
4 cloves garlic
3 tablespoons red wine vinegar
1 cup extra virgin olive oil
salt and pepper
16 oz. corkscrew pasta
1 jar Kalamata olives
1 pint ripe cherry tomatoes, halved (I omitted)
Several fresh basil leaves to taste, julienned
1 1/2 cups freshly grated Parmesan cheese
To prepare the dressing, put the garlic, tomatoes, vinegar, salt and pepper into the bowl of a food processor. Pulse until the tomatoes are chopped. With the motor running, slowly drizzle in the olive oil and blend until mixed.
Cook the pasta as directed, drain and rinse with cold water to stop the cooking process. Pour 2/3 of the dressing over the pasta (I used it all), add the olive and toss to combine. Add the tomatoes, basil and cheese and toss. Add the more dressing to taste. Garnish with more parmesan cheese and basil.
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