Listen up, folks, because this is the grandmother of all pasta salads!
This recipe comes straight from our friend Sarah's mom...and she does NOT mess around when it comes to food. This is pasta salad for serious pasta salad lovers. And yes, the ingredient list may look just a little intimidating, and making the vinegar 2 weeks ahead of time may make you run for the hills, but we can assure you that this recipe is worth it. But really, it's pasta salad, so once you have all the ingredients, you just mix them together, and it's done! It's actually pretty fast, when you think about it!
It is also important to note here, that we have made this pasta salad many times on the spur of the moment, having not prepared the Garlic Peppercorn Vinegar...we just used regular vinegar or garlic-infused vinegar instead. Say it with me, folks...JUST WING IT!!! The same can be said for the feta with peppercorns...regular will do just fine, but if you really want to impress the crowd, make the special vinegar and try to find the feta with peppercorns. It adds unbelievable flavor!!
Sarafina's Greek Pasta Salad
Garlic Peppercorn Vinegar:
5 whole black peppercorns
2 large garlic cloves
2 c. white vinegar
Place peppercorns in a clean jar. Thread garlic on a wooden skewer and place in the jar. Add vinegar. Microwave on high for 2 1/2-3 minutes (the jar should be warm). Cover, and let stand in cool, dark place for 2 weeks to blend flavors.
Dressing:
2/3 c. oil
3 tbsp. Garlic Peppercorn Vinegar*
1/4 c. chopped fresh basil
2 tbsp. chopped fresh green onions
2 tbsp. grated parmesean cheese
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
Salad:
3 c. uncooked tri-color rotini
1 small green pepper, cut into strips
1 small red pepper, cut into strips
1 medium tomato, cut into wedges
1/2 c. pitted Greek olives
6 oz. feta cheese w/ peppercorns, crumbled
In a blender container, combine all dressing ingredients. Blend until smooth. Cook pasta, drain, rinse with cold water. In a large bowl, combine all salad ingredients. Pour dressing over salad and toss gently. Refrigerate at least 1 hour before serving to blend flavors.
Be prepared to hand out the recipe!!!
This recipe comes straight from our friend Sarah's mom...and she does NOT mess around when it comes to food. This is pasta salad for serious pasta salad lovers. And yes, the ingredient list may look just a little intimidating, and making the vinegar 2 weeks ahead of time may make you run for the hills, but we can assure you that this recipe is worth it. But really, it's pasta salad, so once you have all the ingredients, you just mix them together, and it's done! It's actually pretty fast, when you think about it!
It is also important to note here, that we have made this pasta salad many times on the spur of the moment, having not prepared the Garlic Peppercorn Vinegar...we just used regular vinegar or garlic-infused vinegar instead. Say it with me, folks...JUST WING IT!!! The same can be said for the feta with peppercorns...regular will do just fine, but if you really want to impress the crowd, make the special vinegar and try to find the feta with peppercorns. It adds unbelievable flavor!!
Sarafina's Greek Pasta Salad
Garlic Peppercorn Vinegar:
5 whole black peppercorns
2 large garlic cloves
2 c. white vinegar
Place peppercorns in a clean jar. Thread garlic on a wooden skewer and place in the jar. Add vinegar. Microwave on high for 2 1/2-3 minutes (the jar should be warm). Cover, and let stand in cool, dark place for 2 weeks to blend flavors.
Dressing:
2/3 c. oil
3 tbsp. Garlic Peppercorn Vinegar*
1/4 c. chopped fresh basil
2 tbsp. chopped fresh green onions
2 tbsp. grated parmesean cheese
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
Salad:
3 c. uncooked tri-color rotini
1 small green pepper, cut into strips
1 small red pepper, cut into strips
1 medium tomato, cut into wedges
1/2 c. pitted Greek olives
6 oz. feta cheese w/ peppercorns, crumbled
In a blender container, combine all dressing ingredients. Blend until smooth. Cook pasta, drain, rinse with cold water. In a large bowl, combine all salad ingredients. Pour dressing over salad and toss gently. Refrigerate at least 1 hour before serving to blend flavors.
Be prepared to hand out the recipe!!!
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