One of my readers requested that I put more recipes on my blog. Good point. After all, this is a blog about food, and I admit that perhaps I have posted a bit too many reminisces lately. I have also realized that I need to start documenting the dishes I make. Of course, many recipes exist only in the mind of the cook, but that doesn’t do the rest of us much good. So here’s the “recipe” for a pasta salad I made today. This is probably not the first dish I would formalize into a written recipe, but it is the first one I remembered to do so. And keep in mind that this so-called recipe may be revised in the future. And also, please feel free to critique and provide suggestions to improve upon it.
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| OK, I slipped in a little penne regate. |
Serves 6-8
Ingredients
1 pint of grape or cherry tomatoes
1 lb. of fusilli pasta
5 oz. or little more than a cup of Kalamata olives (pitted--why do recipes always make this point?!)
½ Cup of good extra virgin olive oil (as opposed to crappy)
3½ tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon flat-leaf Italian parsley
6 oz. of feta cheese
2 garlic cloves
salt and pepper to taste
Preparation
Boil salted water (easiest part!)
Place pasta in boiling salted water
Whilst the water boils:
Slice the grape/cherry tomatoes into quarters
Slice the olives half-wise
Mince the garlic
Chop the parsley
To prepare the dressing, emulsify the olive oil and the vinegar, then add mustard, parsley, garlic, salt and pepper and whisk like hell until you get a good thick dressing
After the pasta has cooled, place in a big bowl and add the tomatoes, olives, feta, and dressing and mix.
Season to taste.
Place in the fridge and let the flavors meld for a good 2-3 hours.
Eat
Note: You may want to consider adding some fresh basil. I've not tired it yet, but I will revise this recipe if it works out.
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