Monday, January 18, 2016
Dill Pasta Salad
Dill & Garlic Vinaigrette:
-1/3 cup olive oil
-7 TBSP red wine vinegar
-2 tsp sugar
-1 large clove garlic, minced (about 2 tsp)
-1 1/2 TBSP fresh dill, minced. (I use LITEHOUSE freeze dried dill and it's awesome.)
-1 1/2 tsp dried oregano
-3/4 tsp garlic powder
-1/2 tsp salt
-1 lb pasta (Rotini, bow-tie, choose your favorite shape)
-1 lb tomatoes (cherry, cut in half or 3 large, diced)
-1 lb cucumbers (approximately 2 large or 4 small), peeled and diced
-1/2 cup olives, drained, pitted & sliced (the original recipe called for Kalamata, but I like black or none at all)
-1/2 to 3/4 cup feta cheese, crumbled (I use 3/4 cup when I don't put in olives, it adds the salt it needs)
-2 avocados, diced (serve these on the side or else it browns in the salad leftovers)
For the vinaigrette:
1. Place ingredients in a jar, tighten the lid and shake until incorporated. Or sometimes I mix the dressing right in the bowl I'll put the ingredients in and whisk it, then add the ingredients and stir. Save 1/3 of the vinaigrette to add just before serving.
For the salad:
2. Cook pasta according to package directions. Drain and cool.
3. In a large bowl, combine all (except avocado) salad ingredients and toss with 2/3 of the vinaigrette until everything is evenly coated.
4. Cover salad and refrigerate for a few hours. The longer it "marinates" the more flavorful it is. When ready to serve add in the remaining vinaigrette and stir. I occasionally add a few dashes more of the red wine vinegar or leave it on the table for each person to add as desired. Serve with avocado on the side. Enjoy!
I got the original recipe from fivehearthome.com.