Vegetable Pasta Salad
I started to make a simple pasta salad.
That didn’t happen.
Two pounds of orrecchiette pasta.
One tablespoon salt
Two containers of grape tomatoes
Two big chopped onions
Six cloves of sliced garlic
1/2 cup olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper or 1/4 teaspoon red pepper flakes.
One teaspoon garlic powder
One bag of small sweet peppers about twenty.
Ten sticks of string cheese cut in half.
1/2 teaspoon garlic powder
1/2 teaspoon salt
Three bunches of broccolini
1/4 teaspoon salt
One tablespoon olive oil.
Boil a big pot of water and add the tablespoon of salt.
Add the pasta and stir.
Cook till the pasta is a little chewy so test it after about eight minutes.
Drain and set aside.
Mix the tomatoes with the onions, garlic, oil, garlic powder, salt and pepper.
Spread the mixture evenly onto a baking pan and roast at 450 degrees till the tomatoes pop.
Pour over the pasta including all the oil.
Toss the pasta and mix the tomatoes in because everything else is going on top.
Wash and take the seeds out of the peppers and stuff each with a half a stick of string cheese.
Place the peppers on the same pan that you used for the tomatoes.
Sprinkle with salt and garlic powder.
Drizzle with the oil.
Roast at 450 degrees till the cheese starts to melt and the pepper is a little soft.
Let them cool slightly and then place on top of the pasta.
Add the oil that the peppers were cooked in to the pasta salad.
Make whatever design you like with the peppers.
Steam the broccolini .
Season with salt and toss with the olive oil.
Place around the top of the salad.
Lots of fresh basil is a great garnish.
You can add olives, eggplant or capers to the tomatoes.
You can also add goat cheese, herb cheese or mozzarella in the peppers.
This is a great all in one salad that can travel well and not take up a lot of room on the table.
I used all the cheese that melted out of the peppers in the center of the salad.
It was so good.
Never waste anything
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