Tangy vinaigrette, garlic, fresh basil, sundried tomatoes, and Kalamata olives make for a flavorful cold pasta salad. Serve as a side dish or a light lunch.
Angel Hair Pasta Salad
Yields: 8 Side Servings
Angel Hair Pasta, 1 pound
Extra Virgin Olive Oil, 2 Tablespoons+
Sundried Tomatoes, Packed in Olive Oil, 8.5 ounces
Kalamata Olives, Chopped, 1 Cup
Asiago Cheese, Soft, 8 ounces
Basil, Freshly Chopped, 1/3 Cup
Garlic, 2 Cloves
Red Wine Vinegar, 4 Tablespoons
Salt and Pepper
Cook The Angel Hair Pasta
Bring 4-6 quarts of water to a rolling boil, add 1 Tablespoon of olive oil, and salt to taste. Add pasta to boiling water and stir gently. Cook approximately 5 minutes continuing to stir every minute to avoid sticking. Remove from heat and drain. Thoroughly rinse the pasta with cool water. It is very important to rinse off the starch to keep the pasta from sticking together. Drain well and toss with 1 Tablespoon of Olive Oil.
Prepare the Sun Dried Tomato Vinaigrette
Drain the sundried tomatoes reserving the oil. The oil should measure ½ cup but if necessary add additional olive oil. Add the red wine vinegar along with the pressed or finely minced garlic. Whisk vigorously and pour over the cooked pasta using a pair of tongs to thoroughly coat and separate the noodles. Salt and pepper to taste.
Toss With Salad Ingredients
Chop the sundried tomatoes and olives. Cut the Asiago cheese into ¼ inch cubes and thinly slice the fresh basil. Add remaining ingredients to the pasta with vinaigrette and toss again. Serve immediately or refrigerate until ready to serve.
About: This recipe was submitted by Tracy Z of Clermont FL as part of our Heart of South Lake Recipe Collection.