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    WARM GREEK PASTA SALAD


    Source of Recipe


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    Recipe Introduction


    Cuisine At Home

    Makes: 8 - 9 Cups


    List of Ingredients




    Combine:
    1 1/2 cups grape tomatoes, halved
    1/2 cup kalamata olives, pitted, halved
    4 oz. feta cheese, crumbled (about 1 cup)
    3 T. torn fresh basil
    3 T. chopped fresh parsley
    1 t. lemon zest, minced

    Prepare:
    1 lb. campanelle pasta

    Warm in 1/4 Cup Olive Oil:
    1 T. garlic, minced

    Toss Pasta with:
    Prepared vegetables, cheese, and herbs

    Finish with:
    Garlic infused olive oil
    Sea salt and freshly ground black pepper to taste

    Recipe



    Nothing cooking here except the pasta. The hot pasta and warm garlic
    oil enhance the delicate flavors of the fresh tomatoes, herbs, and
    cheese.


    Combine tomatoes, olives, cheese, herbs, and lemon zest in a large
    bowl; set aside.

    Prepare pasta according to package directions.

    Warm garlic in olive oil. Don't allow it to burn or it'll taste
    bitter


    Toss hot, drained pasta with vegetables, cheese, and herbs.


    Finish with garlic oil, sea salt, and black pepper to taste.


    Campanelle: This family of pastas consists of flower shapes. They
    are particularly good with chunky-type sauces because the folds and
    cavities can hold large pieces of vegetables. Other names you might
    see are riccioli or gigli (Italian for lilies). Some good
    substitutes might be ziti, penne, rigatoni, or conchiglie (shells).


 

 

 

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