Picnic Pasta Salad | The Little Shop of Olive Oils

Picnic Pasta Salad

Liza MacLeod

A picnic would be nice...the warm weather is coming.  Hang in there!

Ingredients:

  • 1 lb dried farfalle, penne, or macaroni pasta
  • 1/2 cup  Basil Infused Olive Oil, divided
  • 1/4 cup  Neapolitan Herb Dark Balsamic Vinegar
  • 2 cups halved cherry tomatoes
  • 1 cup pitted and sliced olives
  • 1 cup chopped cucumber, unpeeled
  • 1 cup chopped bell pepper
  • 2 Tbsp chopped fresh oregano or curly-leaf parsley
  • Sea salt and group black pepper

Directions:

  1. Bring a large saucepan of salted water to a boil, toss in the pasta, and boil according to package directions until not quite al dente. Drain the pasta, rinse it until cold water, and place in a large serving bowl. Toss with 6 Tbsp of the olive oil and the entire 1/4 cup of balsamic. 
  2. Preheat the oven to 325 F. 
  3. Place the cherry tomato halves in a single layer on a parchment-covered baking tray. Drizzle with the remaining 2 Tbsp of olive oil, and roast for 25 minutes, turning once to ensure they are evenly roasted. Remove from the oven and let cool slightly. 
  4. Add the chopped olives, cucumber, and pepper to the cooled pasta and toss in the roasted tomatoes to ensure that everything is well coated in the dressing. 
  5. Garnish with the oregano or parsley, and season to taste with salt and pepper. Enjoy!

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