Mediterranean Pasta Salad Recipe

Ingredients

  • 1 (16-ounce) package cappelletti pasta, cooked, salted and cooled to room temperature
  • 6 radishes, cut into small wedges
  • 1 stalk celery, peeled and finely diced
  • ¼ cup sun-dried tomatoes in oil, + extra herbs and oil from the jar
  • ¼ cup curly parsley, finely chopped
  • 2 tablespoons fresh mint, finely chopped
  • ½ cup carrots, shredded
  • + 15 more ingredients
    • 5 ounces haricots verts, steamed and cut into quarters
    • 8 tablespoons extra-virgin olive oil
    • 1 (8-ounce) can garbanzo beans, drained and rinse
    • ½ cup kalamata olives
    • 1½ cups mozzarella cheese, diced, at room temperature
    • ½ teaspoon black pepper
    • 2 teaspoons salt
    • 4 hearts of palm, diced
    • ¼ cup basil leaves, finely chopped
    • ¼ cup pickled grape leaves, finely sliced
    • 1 jar pepperoncini, drained
    • 2 teaspoons Dijon mustard
    • 1½ tablespoons honey
    • 1 red onion, finely diced
    • ½ cup sugar cane vinegar (or any vinegar)

Marinating the mozzarella: In a bowl, combine the mozzarella cheese, hearts of palm, pickled grape leaves and sun-dried tomatoes with 3 tablespoons herbs and oil from the jar. Mix well. Assembly time: In a bowl, combine the honey, vinegar and extra-virgin olive oil. Pit the olives (if necessary)....

View full recipe at SpringPad

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