So, I thought it seemed only fitting, after yesterday’s post, to share a recipe using one of the delicious products I was sent home with from the farm. I chose the pickled peppers and used them in this delicious pasta salad. With warm weather ahead and busy evenings upon us I have been pulling together quick, filling recipes for the summer that won’t have me firing up the oven. This one perfectly fits the bill.
If you don’t have access to the pickled pepper product (try saying that fast 5 times) I used here, then you can substitute it with pickled pepperoncini peppers.
Mediterranean Pasta Salad
adapted from Food Network
1 pound tricolor pasta, such as bow tie, rotini or fusilli
1/4 cup balsamic vinegar
2-3 teaspoons dijon mustard
Freshly ground pepper
2/3 cup olive oil
1/3 cup diced sun-dried tomatoes
1/4 fresh basil, julienned
1/4 cup red onion
1/2 cup Ely Farms pickled peppers (or 2 large pepperoncini peppers) diced
3 tablespoons black olives
2 teaspoons fresh oregano, chopped
1 1/2 ounces of feta cheese, crumbled
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.
While pasta is cooling make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough oil to make a smooth dressing. Season with salt and pepper.
Combine the sun-dried tomatoes, basil, onion, peppers, olives and oregano in a large bowl. Add the cooked pasta. Add the vinaigrette until ingredients are coated, but not drenched. Add feta and season with salt and pepper to taste.
**If you are looking for some great new blog reads pop over to ‘in these small moments’ where Nichole is sharing 5 of her new favorite blogs. I’m honored to be among them.