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Wednesday: Sundried Tomato Pasta Salad

We are carbo loading for the big swim meets around here - this one is great for kids and adults alike. Its just as good cold as it is hot. It's hot here so we are serving it cold.
Serves: 4     Prep: 10     Cooking: 10 


For the Vinaigrette
2 teaspoons green onion ( white part only)
1 small clove garlic, minced
1/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 teaspoon chopped fresh tarragon, basil, or dill
1/4 teaspoon salt
Freshly ground black pepper to taste For the Salad
8 oz pasta – gemelli, cavatapi, or your favorite
½ cup Kalamata olives, pitted and chopped
8 oz mozzarella, diced or boccacini
½ cup sundried tomatoes packed in oil, chopped
½ cup basil, torn


Prep Opportunity
This dish ih great as a cold pasta salad. The whole thing can be made ahead.
The dressing can be prepared ahead and will keep in the fridge for a week or so. I prefer to both make and store it in a mason jar. Place all ingredients in the jar and shake to combine. It will separated as is site so be sure to shake well just before using.
Set a pot of well-salted water to boil.
Add pasta and cook to al dente – 7 minutes or so.
Meanwhile, chop the olives, tomatoes and mozzarella (if necessary).
Drain pasta and place in a large bowl.
Toss with XX vinaigrette.
Add remaining ingredients and toss to combine.
Serve hot or chilled.