https://olsonrecipes.com/w/index.php?action=history&feed=atom&title=Pasta_salad 2026-05-13T19:49:23Z Revision history for this page on the wiki MediaWiki 1.39.3 https://olsonrecipes.com/w/index.php?title=Pasta_salad&diff=181&oldid=prev 2023-06-06T05:16:39Z

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Niels https://olsonrecipes.com/w/index.php?title=Pasta_salad&diff=180&oldid=prev 2015-04-27T04:24:37Z

<p>1 revision imported</p> <p><b>New page</b></p><div>&#039;&#039;&#039;Ingredients&lt;br&gt;&#039;&#039;&#039;Kosher salt&lt;br&gt;1 pound tricolor pasta, such as bow tie or fusilli&lt;br&gt;1/4 cup balsamic vinegar&lt;br&gt;2 to 3 teaspoons dijon mustard&lt;br&gt;Freshly ground pepper&lt;br&gt;2/3 to 3/4 cup extra-virgin olive oil&lt;br&gt;1/3 cup diced sun-dried tomatoes&lt;br&gt;1/4 cup fresh basil, julienned&lt;br&gt;1/4 cup diced onion&lt;br&gt;2 large pickled pepperoncini peppers, diced&lt;br&gt;3 tablespoons halved black olives&lt;br&gt;2 teaspoons chopped fresh oregano&lt;br&gt;1 1/2 ounces feta cheese, crumbled&lt;br&gt;1 1/2 tablespoons grated romano cheese&#039;&#039;&#039;&lt;br&gt;Directions&lt;br&gt;&#039;&#039;&#039;Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.<br /> <br /> Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.<br /> <br /> Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.&#039;&#039;&#039;&lt;br&gt;&#039;&#039;&#039;<br /> <br /> &#039;&#039;&#039;Creamy Vinaigrette Dressing&#039;&#039;&#039;-Ingredients<br /> <br /> 1/4 cup rice wine vinegar or lemon juice&lt;br&gt;2 tablespoons Dijon mustard or mayonnaise&lt;br&gt;1 large garlic clove, minced&lt;br&gt;Salt and freshly ground black pepper&lt;br&gt;2/3 cup olive oil&lt;br&gt;Directions <br /> <br /> Measure vinegar (or lemon juice) and mustard (or mayonnaise) into a 2-cup measuring cup. With a small whisk, stir in garlic, a big pinch of salt and a few grinds of pepper. Measure oil in another cup. Slowly whisk oil into mixture, first in droplets, then in a slow, steady stream to make an emulsified vinaigrette.&lt;br&gt;&lt;br&gt;&lt;br&gt;</div>

old>Niels