Pasta-less Pasta Salad
All those nostalgic flavors without the pasta.
All those nostalgic flavors without the pasta.
I have always loved pasta salad - that salt, oliy, briny combination, yum! But these days I reserve eating pasta for very special occasions (pasta tossed in a wheel of parm passes as special). I’m not saying this salad isn't special, because it totally is. When I first posted it, it went viral and got 10 times the amount of likes and comments my posts usually get!
All the ingredients are easy to find in any supermarket and the whole thing comes together in minutes. You’ve got all the usual suspects: Tomatoes, Mozzarella Balls, Onions, Basil, Artichoke Hearts, etc. I recommend making this a little bit in advance to when you’re going to serve it. Some time to sit and let the flavors get cozy with each other does this salad a world of good.
Ideas for what to serve with it:
Pounded out chicken breast on the grill
Grass fed ribeye topped with a little butter and chopped parsley when it comes off the grill
Veggie Burgers
Ingredients:
1/4 cup good extra virgin olive oil
2 tablespoon red wine vinegar (white wine is ok too)
1 teaspoon dried oregano (optional)
1 shallot, thinly sliced
1 pint cherry tomatoes, halved
2 Persian cucumbers, chopped
3-4 artichoke hearts (canned) , quartered
1/3 cup pitted kalamata olives
2 whole roasted red peppers, sliced (about 1/2 cup)
1/2 cup mozzarella balls, halved
lots of torn basil leaves
Here’s How:
Combine everything in a large bowl. Toss well and season generously with salt and pepper.
Let sit for at least 10 minutes before serving.