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recipes:goat_cheese_pasta_salad [2017/06/19 18:57] faith created |
recipes:goat_cheese_pasta_salad [2017/06/19 18:59] (current) faith |
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| ====== Ingredients ====== | ====== Ingredients ====== | ||
| - | * 8 ounces fusilli pasta | + | * 8 ounces fusilli pasta |
| - | * 8 tablespoons olive oil | + | * 8 tablespoons olive oil |
| - | * 4 tablespoons Sherry wine vinegar | + | * 4 tablespoons Sherry wine vinegar |
| - | * 2 tablespoons balsalmic or red wine vinegar | + | * 2 tablespoons balsalmic or red wine vinegar |
| - | * 4 plum tomatoes (seeded, chopped, chilled) | + | * 4 plum tomatoes (seeded, chopped, chilled) |
| - | * 2 green onions (sliced very thin, chilled) | + | * 2 green onions (sliced very thin, chilled) |
| - | * 5 ounces pitted Kalamata olives (chilled) | + | * 5 ounces pitted Kalamata olives (chilled) |
| - | * 8 ounces goat cheese (cut into chunks) | + | * 8 ounces goat cheese (cut into chunks) |
| - | * 5 basil leaves (cut into thin strips) | + | * 5 basil leaves (cut into thin strips) |
| - | * 1/4 teaspoon salt and/or crushed red pepper (optional) | + | * 1/4 teaspoon salt and/or crushed red pepper (optional) |
| ====== Preparation ====== | ====== Preparation ====== | ||
| - | * Cook pasta until tender but still firm (e.g, 8-9 minutes instead of the 10-12 minutes requested on the package). | + | * Cook pasta until tender but still firm (e.g, 8-9 minutes instead of the 10-12 minutes requested on the package). |
| - | * Drain. | + | * Drain. |
| - | * Rinse with cold water to end cooking. | + | * Rinse with cold water to end cooking. |
| - | * Toss in bowl with 2 tbsp olive oil. | + | * Toss in bowl with 2 tbsp olive oil. |
| - | * Cover and refrigerate. This should be done a few hours before the mixing step, but can be done a day in advance. | + | * Cover and refrigerate. This should be done a few hours before the mixing step, but can be done a day in advance. |
| - | * Chill bottle of Kalamata olives in refrigerator. | + | * Chill bottle of Kalamata olives in refrigerator. |
| - | * Chop tomatoes and onions and chill in refrigerator. This should be done a few hours before the mixing step to prevent the ingredients from melting the cheese. | + | * Chop tomatoes and onions and chill in refrigerator. This should be done a few hours before the mixing step to prevent the ingredients from melting the cheese. |
| ====== Mixing ====== | ====== Mixing ====== | ||
| - | * Add vinegars to a new bowl. | + | * Add vinegars to a new bowl. |
| - | * Whisk in the remaining 6 tbsp olive oil. | + | * Whisk in the remaining 6 tbsp olive oil. |
| - | * Add small amount of salt and/or red pepper, if desired. | + | * Add small amount of salt and/or red pepper, if desired. |
| - | * Pour into bowl of pasta and toss to coat. | + | * Pour into bowl of pasta and toss to coat. |
| - | * Add tomatoes, green onions, and olives to bowl of pasta and toss to coat. | + | * Add tomatoes, green onions, and olives to bowl of pasta and toss to coat. |
| - | * Add goat cheese and sliced basil, tossing carefully. | + | * Add goat cheese and sliced basil, tossing carefully. |
| - | * Chill in refrigerator until ready to serve. | + | * Chill in refrigerator until ready to serve. |
| ====== Comments ====== | ====== Comments ====== | ||
| - | * If desired, additional tomatoes, onions, and cheese can be added. As well as chopped pepperoni. | + | * If desired, additional tomatoes, onions, and cheese can be added. As well as chopped pepperoni. |
| - | * Depending on taste or food restrictions, the onion or basil can be left out. | + | * Depending on taste or food restrictions, the onion or basil can be left out. |
| - | * Source: Bon Appétit, August 1991, p. 64 | + | * Source: Bon Appétit, August 1991, p. 64 |