South Florida Pasta Salad
This week we travel to Miami and the fun, sun, surf, and football. Well we have those things in Tampa, but Miami does have South Beach. Miami’s food scene is very much like Tampa’s being influenced by the Latin community, oceans, and beach atmosphere. So this week I go with a sunny Florida inspired dish featuring some South Florida flavors. I made this for a couple of tailgates and everyone loves it, so it is most definitely a keeper. It is full of veggies and fresh flavors that keep it light and festive. So I give you all my South Florida Pasta Salad. Make it and enjoy it with me this weekend.
- 1 lb Farfalle or Bow Tie Pasta
- 1 tablespoon olive oil
- Freshly ground black pepper
- 1 can drained black olives
- 1 cup diced sun-dried tomatoes
- 1 can drained Artichoke Hearts (quartered)
- 8-10 oz crumbled Feta cheese
- 1 cup fresh chopped basil leaves
- 1/2 cup fresh chopped parsley
- 4 cloves garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 2 tablespoons red wine vinegar
- ½ cup extra-virgin olive oil
Boil the pasta in salted water until al dente and drain well. Toss the cooked pasta with the fresh ground black pepper and olive oil. For the dressing, add the vinegar to a blender and replace the lid. Turn on the blender add, 1 at a time through the feed opening, garlic, mustard, oregano, basil, salt, and black pepper. Make sure to leave the blender running while adding the ingredients. Finally add the olive oil in a slow thin stream and blend until well mixed. Toss together the pasta, veggies, basil and parsley with enough of the dressing to coat.
*This recipe yields 6 servings. Make sure you increase all amounts equally when tailgating with more friends.
“Remember, tailgating isn’t fun unless you’re full, surrounded by friends, and have an ice cold beverage in your hand, and watching the Bucs on a Sunday.”