At WFD’s Tuna Pasta Salad, SteelerGrl commented that her favorite pasta salad was based on a tri-colored roti sauce and vinegar. for me too! For a vegan salad, check out her recipe.
This has been one of my favorite dishes since I found it 30 years ago. Goat cheese melts in the sauce and makes it all creamy. I often bottle Italian seasoning, but since I bought sherry vinegar for another recipe, I’ve actually made the sauce as specified for the first time ever. I use more green onions than specified (one bunch) and this time with less basil because it’s expensive, and I chop up the olives. They don’t specify the use of multi-colored pasta, but I think it would be interesting to look that way.
Goat cheese pasta salad with tomatoes and basil
From in good health – for 6
8 ounces rutile pasta (spirals)
8 tablespoons olive oil
4 tablespoons sherry wine vinegar
2 tablespoons balsamic vinegar or red wine vinegar
1 teaspoon red pepper flakes
Half a teaspoon of salt
4 large tomatoes, seeded and chopped
4 green onions finely chopped
16 pitted kalamata olives
4 ounces chopped salami
1 ball (5 to 6 ounces) goat cheese, finely chopped
1 cup grated fresh basil leaves
Cook pasta in a large saucepan of boiling salted water as directed on package. Drain and rinse well under cold water and drain well. Transfer to a large bowl. My heart with 2 tablespoons of oil. Cover and refrigerate until cool, about 2 hours.
Combine vinegar, red pepper, and salt in a small bowl. Gradually whisk in the remaining 6 tablespoons of oil. Pour the sauce over the pasta. Add tomatoes, green onions, olives, salami and my heart. Add goat cheese and basil and stir well.
From Spicy Southern Kitchen – 10
Many pasta salad recipes, including the linked recipe, require elbow macaroni, but I prefer short tubes. I used at least twice as much celery as well as some chopped red pepper.
Salt and Pepper
▢ 1 fairy elbow macaroni or salad
▢ 1/3 cup chopped red onion
▢ 1 celery rib minced
▢ 1/4 cup Finely chopped parsley
▢ 2 big spoons Lemon juice
▢ 1 Tablespoon Dijon Mustard
▢ 1/4 small spoon garlic powder
▢ 1/8 small spoon Cayenne pepper
▢ 1-1/2 cups mayonnaise
Cook pasta in a large saucepan of boiling salted water as directed on package. Drain the pasta into a colander and rinse with cold water until hot. Drain again briefly, leaving a little water on the pasta and transfer to a large bowl. The pasta will absorb this water instead of the mayonnaise, which helps it stay creamy.
Add onion, celery, parsley, lemon juice, mustard, garlic powder, and cayenne pepper to bowl with pasta and stir to combine. Leave for 2 minutes to allow the flavors to absorb into the pasta.
Add mayonnaise, stir and leave for 5 to 10 minutes. Season to taste with salt and pepper.
Serve immediately or place in the refrigerator for up to two days.
Goat cheese pasta salad for dinner, I’m not sure about anything else. I still have some artichokes. What for dinner at your place?
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