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08-11-2021 03:44 PM - edited 08-11-2021 09:24 PM
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.
08-11-2021 03:53 PM
Oh this sounds absolutely delicious!
I adore olives.
Thank you!
08-11-2021 04:05 PM
Thank you for sharing. I am going out later to get these ingredients and make this salad up. It sounds delicious.
08-11-2021 06:33 PM
I just emailed this to my self!! LOL.
Also, I saw Castelvetrano olives at Costco last week.
08-11-2021 07:49 PM
08-14-2021 10:18 AM
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