I’ve always love a good pasta salad, but haven’t really hit the jackpot in terms of the best pasta salad recipe, and so I concocted one myself and am very happy with the result!
Step 1: Roasting Garlic and Onions in Olive Oil
This is the gist of the whole dish, as it acts as a dressing for the salad.
Put about 1/2 cup of extra virgin olive oil into a bowl together with about 3 small onions and 6 cloves of garlic. You can also use basil/rosemary infused olive oil. Put about a 1tsp of salt and freshly ground black pepper.
Step 2: Preheat oven to 180 Celsius and roast these babies for about 30 minutes until it comes out looking like this.
Step 3: Meanwhile, prepare and chop the veggies and cook the pasta (you can use any kind of pasta like bowties or fusilli or macaroni).
You can put anything you want into a pasta salad, I had a bell pepper, a cuc and some tomatoes on hand, so I chopped all those up and put it in a big bowl, the veggies should be fine chopped.
Step 4: I also added two sun-dried tomatoes into the bowl to give it more flavour.
It doesn’t look very nice but this little guy can pack a lot of flavour into any pasta or salad dishes. You can finely slice or chop the sun-dried tomatoes, about 2 pieces will be enough.
Step 5: Next, blend the roasted garlic and onions, together with the sun cried tomatoes, and about 1 tsp of good quality balsamic vinegar.
This looks gross but it actually smells really wonderful. Pour the dressing into the bowl of chopped veggies and voila…delicious pasta salad.
This will actually tastes better the next day, put it in a clean container and store it in the fridge for up to 3 days. :) A great lunch to pack with a yogurt and fruit on the side for some protein.