TUSCAN PASTA SALAD
When cooking
pasta, be sure to add a good dose of kosher salt to the cooking water when
boiling. This step is used to perfume the pasta during cooking and, once the
water has been brought to a boil, it does not help the bottom of the pan.
Ingredients
- 1 cup spinach
- 1 red pepper cut into cubes
- 1/4 cup chopped basil
- 1/2 cup grated Parmesan cheese
- 1 jar of 7 oz sun-dried tomatoes in drained oil
- 1 can of 6.5 ounces of sliced olives
- 16 ounces of butterfly pasta cooked and drained in cold water
Pad:
- 1 teaspoon of salt
- 2 tablespoons of water
- 3/4 cup of olive oil
- 2 tablespoons white vinegar
- 1 teaspoon dry oregano
- 1 clove of garlic
- 1 teaspoon dry basil
- 1 teaspoon of sugar
- black pepper to taste
Instructions
First, In a
large bowl, combine pasta, sun-dried tomatoes, peppers, olives, spinach, basil
and parmesan cheese. Mix until combined.
Then, To
make the vinaigrette: In a small bowl, whisk the olive oil, vinegar, water,
salt, sugar, oregano, basil, garlic, salt and pepper.
Pour the
vinaigrette over the pasta salad and serve.
Happy
Cooking Time.
