Both of these recipes are good for entertaining, and they were both tasty. The little strawberry pies were great, and the blog that I got it from explained how to do them perfectly. They were so cute yet soo easy! I have to say I’m pretty excited that the next time I post it will be June! You know what that means? Strawberry picking month! Have a great weekend and thanks for reading. :)
Mediterranean Pasta Salad- slightly adapted from Food Network
1 pound tricolor pasta, such as bow tie or fusilli
1/4 cup balsamic vinegar
2 to 3 teaspoons dijon mustard
Freshly ground pepper
2/3 to 3/4 cup extra-virgin olive oil
1/3 cup diced sun-dried tomatoes
1/4 cup fresh basil, julienned
1/4 cup diced red onion
2 large pickled pepperoncini peppers, diced (optional – I only used 1 small one because it was a little too spicy for my taste)
5 tablespoons halved black olives
2 teaspoons chopped fresh oregano
1 1/2 ounces feta cheese, crumbled
1 1/2 tablespoons grated romano cheese
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool (I made the pasta the night before and chilled overnight in the refrigerator).
- Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.
- Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette (Note: I didn’t use all of the dressing. Add it slowly until the pasta is coated to your preference) and both cheeses and toss. Chill until ready to serve.