Using the oils from the grilled vegetables gives this pasta salad a deep "smoky" flavor. It's perfect for a picnic or barbecue.
Origin: Lindy's Table
1 pound COLAVITA Farfalle (Bowtie) Pasta, cooked according to package directions, drained and rinsed under cold water 1 container COLAVITA Grilled Artichokes, cut into quarters, oil reserved 1 container COLAVITA Grilled Zucchini, sliced across into 1/4 inch pieces, oil reserved 1 container COLAVITA Cipollini Onions, cut in half 1/2 container COLAVITA Sun-dried Tomatoes, roughly chopped, oil reserved 1/2 container COLAVITA Roasted Peppers, roughly chopped 1/2 container COLAVITA Crushed Olives, roughly chopped 1/4 cup COLAVITA Extra Virgin Olive Oil 2 tablespoons COLAVITA Balsamic Vinegar
In a large bowl, combine the pasta with the grilled and roasted vegetables. In a measuring cup, combine 1 teaspoon each of the reserved oils (artichoke, zucchini and sun-dried); add enough extra virgin olive oil to make 1/3 cup. Pour the balsamic vinegar into a small bowl, slowly add the oil mixture, whisking until well emulsified. Pour over pasta/veggies; toss well to combine. Serve at room temperature. Makes 8 - 10 servings. Per Serving: 331 Calories (43.4% from fat); 16g Fat (3g Sat, 5g Mono, 1g Poly); 7g Protein; 39g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 488mg Sodium. Food Exchanges: 2 1/2 Grain (Starch); 1 1/2 Fat. _________________________ Look for these and other fine Colavita products in your supermarket, or to purchase online visit www.ColavitaStore.com