Recipes

[DiAnne]

I originally got this recipe from Food & Wine.  It has been just sitting around but I decided to make it yesterday because we have some really hot weather coming.  I ate it for dinner last night, breakfast this morning and at this rate I will not have any left.

1/4 cup red wine vinegar
2 T fresh oregano leaves, chopped
4 t Dijon mustard
2 t lemon zest
1 T fresh lemon juice
2 garlic cloves, grated on micrograter
1/2 t black pepper
1/2 cup olive oil

12 oz orecchiette pasta, cooked
1 cup cherry tomatoes, halved
1 cup loosely packed fresh basil leaves, torn
7 oz feta cheese, cubed
1/2 cup sundried tomatoes, sliced
1/2 cup Castelvetrano olives, pitted
1/2 cup kalamata olives, pitted
2 T drained capers

Whisk vinegar, oregano, mustard, lemon zest and juice, garlic and black pepper in a large bowl.  Add olive oil in a slow steady stream, whisking constantly until smooth.

Add the cooked pasta and the rest of the ingredients. 
Toss gently to combine.  Serve at room temp or chilled.

[4kitties]

Oh this sounds absolutely delicious!

I adore olives.

Thank you!

[Charminthecat]

Thank you for sharing.  I am going out later to get these ingredients and make this salad up.  It sounds delicious.

[BeeChee]

I just emailed this to my self!! LOL.

Also, I saw Castelvetrano olives at Costco last week.

[DiAnne]

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@BeeChee wrote:

I just emailed this to my self!! LOL.

Also, I saw Castelvetrano olives at Costco last week.

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@BeeChee 

Thanks.  I am making a Costco trip next week I will see if my Costco has them.  

[Yahooey]

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@DiAnne wrote:

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@BeeChee wrote:

I just emailed this to my self!! LOL.

Also, I saw Castelvetrano olives at Costco last week.

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@BeeChee 

Thanks.  I am making a Costco trip next week I will see if my Costco has them.  

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@DiAnne @BeeChee 

my fav olive - i prefer crunchy than mushy olives