Wednesday 12 March 2014

Antipasto Pasta Salad


Ingredients


• 1 Pound Dry Gemelli Pasta
• 2 Tablespoons Olive Oil
• 1 Medium Yellow Onion, cut in ½” dice
• 1 Large Clove Garlic, minced
• 1 Yellow Bell Pepper, cut in ½” dice
• 1 Red Bell Pepper, cut in ½” dice
• ½ Teaspoon Red Pepper Flakes
• 1 Teaspoon Herbes de Provence
• 1 (14 Ounce) Jar or Can Artichoke Hearts, not marinated, cut in quarters
• 4 Ounces Kalamata Olives, pitted and cut in half
• ½ Cup Mayonnaise 
• Kosher Salt


Preparation Steps

Step 1.
 Bring 4 quarts of generously salted water to boil over medium-high heat. Add the Gemelli and cook, stirring occasionally, for 8 minutes. Drain, rinse under cold running water and let cool.

Step 2. While the Pasta is cooking, sauté the Onion, Garlic, and Peppers in the Olive Oil for 2 minutes, stir in Red Pepper Flakes and Herbes de Provence, remove from heat and let cool in pan.

Step 3. Combine the cooled Pasta and the Onion mixture using a rubber spatula to get all of the oil from the pan into the Pasta. Add the Artichokes and Olives and stir to combine. Cover and refrigerate, preferably overnight, or at least until chilled throughout.

Step 4. Stir in Mayonnaise and adjust seasoning with Kosher Salt, cover and refrigerate until ready to serve.

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