Prep 20 mins
Cook 8 mins
A friend of a friend made this dish at a party and it was so simple, tasty and beautiful. I didn't get the recipe, so I guessed on the proportions and it came out perfect. This is best served at room temperature. Enjoy!
- 0.5 (1 lb) box gemelli pasta, cooked al dente
- 1 (14 ounce) can cooked wild rice, drained
- 1⁄2 red bell pepper, diced small
- 1⁄2 green bell pepper, diced small
- 1⁄2 cup sun-dried tomato, chopped
- 1⁄2 cup kalamata olive, sliced
- 6 -8 scallions, with some greens, chopped
- 1⁄2 cup pine nuts, toasted
- 3 -4 large garlic cloves, minced
- salt & pepper
- 1⁄2 cup extra virgin olive oil (approx.)
- 3 tablespoons balsamic vinegar (approx.)
- 1⁄4 cup fresh basil, chopped
- Combine first 9 ingredients in a large bowl.
- Begin to drizzle olive oil and vinegar onto the mixture. Stir to combine. Keep adding oil and vinegar until all ingredients are moistened. Add salt and pepper to taste. Sprinkle on the basil. Refrigerate for a couple of hours. Pull out and stir. If mixture seems dry add a little more oil and/or vinegar to moisten.
- Serve at room temperature.
Talk about save the best for last....this is amazing. I'm not a lover of salad, this is not salad, but its not a hot dish either, its just... amazing. I've put it together for my 'lunches', and oh my gosh, the flavours are so diverse and yet complimentary, its fresh yet substantial, its just...amazing. I didn't have wild rice, so I used brown. Other than that, no changes. This looks complicated, and yet, step-by - step, it takes no time at all. Wunderbar..... Made for PAC Spring 2008
I halved the recipe since I made this for my DH's lunch. I had to leave out the sun-dried tomatoes because to my horror I was all out. I also substituted brown rice for wild rice because he says that wild rice reminds him of bugs. :P It was simple & fast to make at the last minute. Thanks for the great recipe. I will be making again. ~ For PAC 2008
Simple and satisfying. My whole family couldn't get enough of it, and we are a very varied group of taste buds! I'll be sure to make this again, maybe for a picnic or pot luck. Thanks for the recipe! ~ For PAC 2008