3 cups bow tie or rigatoni pasta
3 tablespoon balsamic vinegar
1 tablespoon olive oil
2 tablespoon garlic (chopped)
1 cup Kalamata olives
1 roasted red pepper (diced large)
1 tablespoon fresh oregano (chopped) or 1/2 teaspoon of dried oregano
1/2 teaspoon salt
1 tablespoon of fresh basil (chopped) or 1/2 teaspoon of dried basil
1/2 teaspoon black pepper
1/2 cup feta cheese (cut into square chunks)
1 cup blanched broccoli (optional)
Cook pasta according to package directions. Rinse, drain and let pasta cool.
Add cooled pasta to large bowl.
Add and mix in balsamic, olive oil, salt, black pepper, and garlic.
Add fresh herbs (or dried) while stirring.
Add olives, red pepper and feta cheese, toss lightly.
Chill (ideally for at least one day.)
Serve cold.
No comments:
Post a Comment