Sunday, August 3, 2014

Mediterranean Pasta Salad

 Mediterranean Pasta Salad
6 Servings

New Age Mediterranean Pasta Salad
½ pound pasta of your choice
2 quarts water
   For the Dressing
   ¼ cup extra virgin olive oil
   1 lemon, juiced
   ½ teaspoon sea salt
   freshly ground pepper to taste
   ½ teaspoon granulated garlic
   ½ teaspoon granulated onion
   2 tablespoons fresh dill
1 avocado, diced, squirt w/lemon juice
2 roma tomatoes, seeded, sliced
¼ cup kalamata olives cut in half
½ medium cucumber, cut in ½ lengthwise seeded and sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small red onion, sliced

6 ozs. baby spinach
1 lbs. boiled or grilled shrimp
1½ lbs. grilled chicken, diced
½ pound feta cheese, crumbled

Bring 2 quarts of water to a boil, add pasta to the boiling water and stir gently.
Let water come back up to a rapid boil, remove pot from the heat and cover.
Let pasta sit covered and undisturbed for the amount of cooking time as stated on the package.
Remove from heat and rinse quickly with cold water to stop the cooking. Drain well.
Transfer pasta to mixing bowl, add a little oil and salt and mix thoroughly.
Place pasta in the refrigerator and let it cool for approximately 1 hour.
   For the Dressing
Place olive oil, lemon juice, salt, pepper, garlic and onion in a food processor or blender; blend until creamy.
Add dill and pulse just until incorporated. 

Remove the cold pasta from the refrigerator and add all remaining ingredients, dressing included and toss to combine.
Keep salad chilled until ready to serve.

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