Balsamic Pasta Salad
I used to throw this together for Family Meal very regularly when we were strapped for time and I had to feed a crowd. It's great as leftovers .To make it healthier and vegan, omit the feta cheese and sub in whole wheat pasta. It's extremely versatile and you can use pretty much any leafy green if you aren't into the peppery taste of arugula. If you want to keep the look of your cooked pasta for a brighter dish, feel free to use white balsamic vinegar.
Balsamic Whole Wheat Pasta Salad
(serves 8-10 as a side or makes 5 lunches)
1 lb. Whole Wheat Fusilli Pasta (or any pasta you prefer)
1 pint Cherry or Grape Tomatoes, halved
1.5 cups Kalamata Olives, drained
1 5 oz. package Arugula (or any leafy green)
1/2 cup crumbled Feta Cheese
Salt & Pepper to taste
1 recipe Balsamic Vinaigrette (below)
1. Boil pasta in salted water until al dente. (approx 8-9 minutes) Drain and rinse under cold water to keep from cooking further. Drain again.
2. Combine pasta with balsamic vinaigrette. Season with pepper and lightly with salt. Adjust salt later after adding the feta cheese.
3. Add in tomatoes, olives and arugula. Toss lightly and top with crumbled feta. Enjoy!
Balsamic Vinaigrette
(makes approx 2 cups)
3/4 cup Balsamic Vinegar
1 cup good quality Extra Virgin Olive Oil
1 tsp Kosher Salt
1 tsp freshly cracked Black Pepper
Juice from 1/2 Lemon
1 tbsp chopped Fresh Oregano
1 tbsp Honey
1. Combine all In blender. Pulse until emulsified.
2. Transfer to container, shake well before using. Can be stored in sealed container for one week.