Herb and Caper Pasta Salad

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Deliciously dressed with a lemony, piquant flavor, this pasta salad is both fresh and light, as well as rich and satisfying. Made with Pamela’s Gluten-Free Rotini Pasta.

Herb and Caper Pasta Salad

Yield: 4 to 6 medium lunch portions

Herb and Caper Pasta Salad

INGREDIENTS:

    Vinaigrette
  • 1¼ tsp garlic, minced
  • ½ tsp dry mustard
  • ½ tsp salt
  • 1/8 tsp. pepper
  • ½ tsp Italian seasonings
  • 1 TBSP capers, chopped
  • 1 tsp fresh lemon juice
  • zest of 1 lemon
  • ½ tsp Worcestershire sauce
  • pinch of cayenne
  • 2 TBSP wine vinegar, red or white
  • ¼ cup olive oil
  • shaved Asiago, Parmesan, or other sharp hard cheese to garnish top (optional)
  • Pasta
  • 1 8 oz. box Pamela's Rotini
  • ¼ red onion, sliced thin and separated
  • 1 TBSP Italian parsley, chopped
  • 1 cup cherry tomatoes, cut in half
  • ½ cup Kalamata olives, or olives of choice, roughly chopped.

DIRECTIONS:

Make the salad dressing first to give it time to mature.

VINAIGRETTE DRESSING:

In pint jar or bowl, add all ingredients, except olive oil. Then add olive oil and shake, shake, shake or whisk dressing together very well, and let sit at room temperature.

PASTA SALAD:

Cook pasta in a large pot of boiling water, according to package directions. Drain and rinse well with cold water. Shake all the excess water off the pasta.

Put pasta in large bowl and dress with half the dressing. Toss gently until pasta is well coated. Add in onions and parley first, toss again, then add the olives and tomatoes and toss all together with a little more dressing.

Chef’s Note: If there is a little dressing left (probably 2 TBSP), save it to freshen the salad the next day.

© Pamela's Products, Inc.

http://www.pamelasproducts.com/herb-and-caper-pasta-salad-gluten-free/

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