Prep 1 hr
Cook 0 mins
Truly, a different, delicious pasta salad. So yummy I have had guests make a meal out of it. It is easily doubled to feed a large crowd. Wonderful served as a lunch with crusty bread.
- 1 (16 ounce) box spiral shaped pasta or 1 (16 ounce) box shell pasta, cooked
- 2 -3 roma tomatoes or 2 -3 tomatoes, seeded 1/2 inch diced
- 1⁄4 cup red onion, diced
- 3⁄4 cup pitted kalamata olives or 3⁄4 cup canned olive, halved
- 1⁄8 cup sun-dried tomato, reconstituted,chopped
- 1⁄2 cup cauliflower, small pieces
- 1⁄4 cup broccoli, small pieces
- 1⁄4 cup roasted red pepper, 1/2 inch diced
- 1⁄4 cup capers
- 3⁄4 cup feta cheese, crumbled
- 4 tablespoons grated parmesan cheese
MAGIC SALAD DRESSING
- 4 cloves minced garlic
- 3⁄4 cup olive oil
- 1⁄4 cup red wine vinegar
- 1 1⁄2 tablespoons capers, reserve 1 t. liquid
- 1⁄4 cup lemon juice
- 1⁄4 teaspoon black pepper
- 1 teaspoon salt
- Combine all salad ingredients except parmesan cheese.
- In a blender mix all dressing ingredients.
- Pour enough dressing to moisten sald to your preference over salad and toss carefully, adding parmesan cheese.
- NOTES: This recipe is NOT written in stone, feel free to up amounts or lessen them according to your likes and dislikes.
- You should have extra dressing which will not be a problem as the dressing is delicious.
- I serve the dressing on the side for those who like a wetter salad.
made this as written except used feta with herb and garlic it a ten stars if I could give it!!! Kelly N
I just made the dressing for this, not the "salad" part (I used it on a simple combo of rotini, shredded carrot, fresh red pepper, black olives, and broccoli). It was a nice base, but I had to add lots of oregano, basil, and extra black pepper to get much of a flavor punch. I think it would taste better with the salad as written because there are a lot of flavorful ingredients, but for me, it needed something more. :) Thank you very much for a good dressing base!
This was delicious tasting. I left out the roasted red peppers and capers since I was out.The dressing tastes like it came from a good deli. I did leave the garlic out (since we ate a garlicky dressing every night this week), but loved it without, despite being a garlic lover. The dressing's lemon juice and red wine vinegar combine beautifully (don't skimp on the fresh lemon juice!).I marinated the veggies in the dressing for about 10 minutes first, before mixing in the pasta. The rest of the family enjoyed it, too (great way to get them to eat the broccoli and cauliflower). This would go over well for pot-lucks. Love the photo, too! Roxygirl in Colo.