Balsamic Pasta Salad
From deliathecrone 16 years agoIngredients
- 6 or 7 sun-dried tomatoes, not packed in oil shopping list
- 8 oz. medium-size shell or elbow macaroni shopping list
- ½ teaspoon salt shopping list
- 1/4 cup olive oil shopping list
- 1 medium green bell pepper, seeded shopping list
- 1 medium red onion shopping list
- ½ cup fresh parsley shopping list
- 3 or 4 fresh basil leaves, or ½ teaspoon dried basil shopping list
- 1/3 cup balsamic vinegar shopping list
- Fresh-ground black pepper shopping list
How to make it
- Cover the tomatoes with water in a small pot, and heat just to boiling.
- Turn off the heat, cover and let sit a couple of minutes.
- Drain the tomatoes, cut into half-inch pieces, and set aside on paper towels.
- Bring a large pot of water to a full boil and add salt.
- Cook the macaroni al dente.
- Drain it in a colander, and rinse under lukewarm water until no longer steaming but still warm.
- Drain again thoroughly.
- Combine the pasta in a bowl with tomatoes and olive oil.
- Cover and refrigerate at least half an hour.
- Finely mince the onion, green pepper, parsley and fresh basil. (I use the steel blade in my food processor.)
- When the pasta is ready, combine it with all the other ingredients, and chill at least several hours before serving.
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