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Mediterranean Pasta Salad
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Description
Twirly pasta salad with olive oil & basil vinaigrette, sliced olives and tomatoes and chunked cheese to your liking.
Ingredients
- 1 box Radiatore Or Cavatappi (or Other 16 Oz. Box Pasta)
- ⅔ cups Extra Virgin Olive Oil
- 3 Tablespoons White Wine Vinegar
- 5 dashes Rosemary, Thyme, Oregano And Basil
- 1 teaspoon Coarse Ground Black Pepper
- ½ teaspoons Salt
- 8 ounces, fluid Block Mozzarella Or Monterey Jack Cheese, Cubed
- 4 whole Medium Tomatoes, Chopped
- ½ cups Sliced Kalamata Olives
Preparation
DIRECTIONS:
1. Boil your pasta al dente, drain and put in LARGE bowl (sprinkle with olive oil so it doesn’t stick together)
2. Add sliced & diced ingredients, seasoning, and vinegar and olive oil (if adding a little bit of the olive brine and tomato juice/seeds – use a little less olive oil)
3. Stir well (or if bowl has lid, shake ingredients)
4. Serve cold or heated
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Other things you might enjoy in your salad…
• Sliced bell peppers (red, yellow, or green)
• Sliced green or black olives
• Chopped green onion
• 2 tbsp grated Asiago, Parmesan or Romano cheese
• Container/8 oz. Feta cheese vs. mozzarella
• 2-3 tbsp pignoli (pine nuts)
• 1-2 cans of tuna or diced/shredded chicken – If taking to a picnic, best to not add tuna (tuna fish in heat sometimes weirds people out)
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