cheap jordan 2011 Mediterranean Pasta Salad A Perf

Mostly we think of pasta as the original 'comfort food'. To be eaten in front of a log fire, on your knee. No perfect antidote to a bad day at work.
Pour over the tepid pasta and tomatoes and mix well together.
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The Ratatouille Recipe Garden
Light Summer Pasta Salads
Tortellini Pasta Salad with Sun Dried Tomatoes
Cover and leave in a cool place for 1-2 hours for the flavours to develop.
It's also a perfect addition to a summer buffet or a barbecue.
Quickly chop the sun-dried tomatoes and halve the cherry tomatoes. Finely slice the spring onions and add everything to the still -warm pasta . Tear the basil leaves (chopping can make them turn an unappetiziing black),slice the olives in half and toss into the pasta. Turn gently [link widoczny dla zalogowanych], with well washed hands, or 2 forks, to incorporate the ingredients.
Cook the pasta in boiling water until al dente . Drain, rinse in warm water and drain again. Place in a nice serving bowl and pour over a little olive oil to prevent the pasta from forming a solid lump.
But it can be a very adaptable staple when the temperature rises and long summer evenings lie ahead.
Now make the dressing:
For 4 people you will need:175g (6oz) dried pasta or even better orecchiette (little ears!)4 sun-dried tomaotes in olive oil, drained225g(8oz) cherry tomatoes6 spring onionssome black olives preferably de-stoneda handful of fresh basil leaves20ml( a good tbps ) extra virgin olive oilFor the dressing you will need:2 sun-dried tomatoes in oil, drained + 2 or 3 tbsp of oil from the jar2 cloves of peeled garlic20 ml (2 tsps )sun-dried or double strength tomatoe puree30ml(2tbsp) sherry vinegar30ml(2tbsp) extra virgin olive oilsea salt and freshly ground black pepper to taste
Cubes of mozzarella can be added just prior to serving for a more substantial meal.
This is a great warm -weather salad recipe which can be served with others as part of a barbecue lunch or a even a summer wedding reception.
Take the sun-dried tomatoes, the tomato paste, the vinegar, and the garlic, and place in a food processor.Pulse for a few seconds , then switch to full power and add the oil in a thin stream to make a thick emulsion.
What could be nicer than to come home from a hot day in the office to a salad with all the flavours of Italy. It can be made the night before, stored in the refrigerator in a sealed poly-box and served on its own with some crisp, crunchy French bread, or even better [link widoczny dla zalogowanych], a few hunks of warm ciabbatta . Healthy, filling and above [link widoczny dla zalogowanych]!

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