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Warm Lily Salad
Combine:
1 ½ Cups Grape Tomatoes, halved
1 ½ Cup Kalamata Olives, pitted, halved or chopped
4 oz. Feta Cheese, crumbled
3 T. Torn Fresh Basil
3 T. Chopped Fresh Parsley
1 t. Lemon Zest, minced
Prepare:
1 lb. Campanelle Pasta
Warm in ¼ Cup Olive Oil:
1 T. Garlic, minced
Toss Pasta With:
Prepared Vegetables, Cheese and Herbs
Finish With:
Garlic infused Olive Oil, Sea Salt and Freshly Ground Black Pepper to taste
Combine tomatoes, olives, cheese, herbs and lemon zest in a bowl; set aside
Prepare pasta according to directions
Warm garlic in olive oil. Do not allow it to burn or it will taste bitter
Toss hot, drained pasta with vegetables, cheese and herbs
Finish with garlic oil, sea salt and black pepper to taste
Serve Immediately. Also excellent at room temperature or out of the fridge. Makes 8 - 9 cups.
Combine:
1 ½ Cups Grape Tomatoes, halved
1 ½ Cup Kalamata Olives, pitted, halved or chopped
4 oz. Feta Cheese, crumbled
3 T. Torn Fresh Basil
3 T. Chopped Fresh Parsley
1 t. Lemon Zest, minced
Prepare:
1 lb. Campanelle Pasta
Warm in ¼ Cup Olive Oil:
1 T. Garlic, minced
Toss Pasta With:
Prepared Vegetables, Cheese and Herbs
Finish With:
Garlic infused Olive Oil, Sea Salt and Freshly Ground Black Pepper to taste
Combine tomatoes, olives, cheese, herbs and lemon zest in a bowl; set aside
Prepare pasta according to directions
Warm garlic in olive oil. Do not allow it to burn or it will taste bitter
Toss hot, drained pasta with vegetables, cheese and herbs
Finish with garlic oil, sea salt and black pepper to taste
Serve Immediately. Also excellent at room temperature or out of the fridge. Makes 8 - 9 cups.