|
Ingredients
Salad
1/2 lb. (8 oz.) rotini pasta
noodles
2 cups broccoli flowerets
1 cup sliced carrots
1/2 cup chopped marinated
artichoke hearts (leaves trimmed off)
1/2 cup chopped marinated baby
corn
1/2 cup garbanzo beans
1/2 cup whole pitted black kalmata (Greek) olives
1/2 cup pimento-filled green
olives
1/2 cup sun-dried tomatoes (or 1
cup chopped fresh tomatoes)
1/2 cup chunks feta cheese
1 1/4 cups (or more if needed) Italian Dressing (recipe
follows)
1 cup grated Parmesan Cheese
peperocinis or sweet peppers
for garnishing (optional)
Dressing
1 1/2 cups olive oil
1/2 cup red wine vinegar
1/2 teaspoon salt
1 teaspoon honey
1 teaspoon lemon juice
1/2 teaspoon ground pepper
1/4 teaspoon dried oregano
1 teaspoon Dijon mustard
1 teaspoon minced garlic
Directions
Salad
Have a large bowl of ice water
ready near the stove. In a medium sauce pan, bring to a boil
about 1 inch of water. Once water is at a full boil, place sliced carrots
in a vegetable steamer and cook for 2 minutes. Quickly add broccoli flowerets
and cook with carrots for an additional for 2-3 minutes or until carrots
and broccoli are crisp-tender
to the bite (check frequently so you don't cook too long -
you still want them to be somewhat crunchy). Once carrots
and broccoli are crisp-tender, quickly remove them from the
heat and pour them (without the boiling water) into the ice
water. Stir briefly until fully cooled, then transfer to a
colander and allow to drain completely (pat dry with a paper
towel if necessary). Set aside.
While carrots and broccoli are
draining, prepare the remaining ingredients. Cut leaves off
of artichoke hearts, then cut into bite-size pieces. Cut
baby corn diagonally into 3 pieces each. To a large mixing
bowl, add the carrots and broccoli, artichoke hearts, baby
corn, garbanzo beans, green and Kalamata olives and feta cheese
(you will add the Parmesan cheese later). Stir to thoroughly blend. Set aside.
Whisk together all dressing
ingredients, then pour 1 cup over salad ingredients and toss
to thoroughly combine. Slowly add more dressing as needed
(tasting as you go) until you reach desired consistency.
Add the Parmesan cheese and gently toss again to combine. Serve immediately or store in refrigerator until ready to
serve. Garnish with sweet peppers, peperocinis or salad
peppers if desired. Store any left-over dressing in
refrigerator, then bring to room temperature and shake (to
liquefy oils) just before using. You may add a little
additional dressing to the Pasta Salad if it appears
slightly dried after sitting in refrigerator. Dressing can
also be used with green
and pasta salads, or for coating
fish and chicken before broiling, etc. |
