Directions
Title: “Italian Inspired Pasta Salad with Sun-Dried Tomatoes and Fresh Herbs”
Subtitle: A Sustainable and Healthy Recipe
Description: This delightful pasta salad is packed with fresh herbs, sun-dried tomatoes, and other seasonal vegetables that will surely satisfy your taste buds while also offering you all the nutrients you need for a hearty meal. It can be made on a budget, requires minimal prep time, and offers a great option for those looking for a healthier alternative to traditional pastas.
Ingredients List:
– 1/2 cup pitted kalamata olives
– 1 cup cherry tomatoes
– 1/2 cup chopped parsley (or cilantro)
– 1/4 cup chopped basil
– 1/4 cup chopped chives
– 1 tablespoon extra virgin olive oil
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 cup shaved Parmigiano-Reggiano cheese
– 1/4 cup sun-dried tomatoes
– 1/4 cup crumbled feta cheese
– 2 cups cooked rotini pasta
– Salt and pepper to taste
– Optional: 1/4 cup slivered almonds
Instructions:
1. Preheat the oven to 400°F. Line a baking sheet with foil. Set aside.
2. Toss together the olives, tomatoes, parsley, basil, chives, olive oil, salt, and black pepper in a large bowl until evenly coated.
3. Spread the mixture out on the prepared baking sheet and roast for 10 minutes, stirring occasionally, to lightly char the vegetables. Remove from the oven and set aside.
4. Meanwhile, combine the shaved Parmigiano-Reggiano cheese, sun-dried tomatoes, and crumbled feta cheese in another large bowl. Mix well to combine.
5. Bring a pot of water to boil over high heat. Add the pasta and cook according to package directions, usually about 8-12 minutes. Drain the pasta thoroughly and return it to the pot.
6. Once the pasta has drained, mix in the reserved vegetable mixture, along with the Parmesan-feta cheese blend. Stir gently to incorporate everything evenly. Season with salt and pepper to taste. If desired, sprinkle with slivered almonds before serving.
Serving Size: 4 Servings
Difficulty Level: Easy
Nutrition Facts:
– Calories: 288 calories per serving
– Total fat: 11 grams
– Cholesterol: 0 milligrams
– Sodium: 352 milligrams
– Carbohydrate: 23 grams
– Sugars: 0 grams
– Protein: 12 grams
– Vitamin A: 0% Daily Value
– Vitamin C: 0% Daily Value
– Calcium: 3% Daily Value
– Iron: 13% Daily Value
Total Time Needed: Approximately 25 minutes
Note: Make sure to use fresh, organic ingredients when possible!
Steps
|
1
Done
|
Preheat the oven to 400°F. Line a baking sheet with foil. Set aside. |
|
2
Done
|
Toss together the olives, tomatoes, parsley, basil, chives, olive oil, salt, and black pepper in a large bowl until evenly coated. |
|
3
Done
|
Spread the mixture out on the prepared baking sheet and roast for 10 minutes, stirring occasionally, to lightly char the vegetables. Remove from the oven and set aside. |
|
4
Done
|
Meanwhile, combine the shaved Parmigiano-Reggiano cheese, sun-dried tomatoes, and crumbled feta cheese in another large bowl. Mix well to combine. |
|
5
Done
|
Bring a pot of water to boil over high heat. Add the pasta and cook according to package directions, usually about 8-12 minutes. Drain the pasta thoroughly and return it to the pot. |
|
6
Done
|
Once the pasta has drained, mix in the reserved vegetable mixture, along with the Parmesan-feta cheese blend. Stir gently to incorporate everything evenly. Season with salt and pepper to taste. If desired, sprinkle with slivered almonds before serving. |
