Make this out-of-the-ordinary salad for any summer gathering. The roasted garlic makes for a very simple and amazing dressing.
1. To prepare the dressing, place the oil in a small sauce pan and add the fresh sliced garlic. Place over low heat. You want to see small bubbles and to know it’s cooking. Do not over brown. Pour into a blender, cool for 15 minutes. Add the red wine vinegar and give it a whirl until well-blended. Refrigerate if you’re not mixing the salad right away.
2. Cook the pasta according to package directions. Before draining, reserve a couple of cups of water. Drain pasta and rinse. Drain well. Add to a large mixing bowl.
3. Add the rest of the salad ingredients to the bowl. Pour the dressing over the salad and mix well. Serve immediately or refrigerate until ready to serve.
Note: If you’re serving the pasta after refrigeration, add pasta water a small amount at a time to moisten.
You must be logged in to post a review.
I make this regularly to pack for lunches for the work week and my husband and I love, love, love it! Saving the pasta water and adding a little to each serving definitely helps keep it moist all week. Sometimes I add chicken, but it’s also a really nice vegetarian meal as written.
Prep: Cook:
Serves: 8 Level: Easy
by Katie Clack in
Salads
Prep: Cook:
Serves: 4 Level: Easy
by Natalie Wiser-Orozco in
Salads
Prep: Cook:
Serves: 6 Level: Easy
by Another Music in a Different Kitchen in
Salads
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
2 Comments
Leave a Comment
You must be logged in to post a comment.
Thisgrandmascookin on 11.2.2011
I love garlic and this dressing sounds devine. Thanks for sharing
katief1002 on 5.16.2011
Sounds great! Can’t wait to try this!