Fire-Roasted Tomato Pasta Salad
Doug Roese / Lakewinds Natural Foods
Makes 4-6 servings
Ingredients
1/2 pound penne pasta
4 ounces red onion, slivered
1 14.5 ounce can Muir Glenn Fire-Roasted Diced Tomatoes (juice and all!)
6 ounces (drained) Artichoke Hearts, thinly sliced
2 ounces Crimini mushrooms, thin slice
1 ounce (drained) pitted, slivered kalamata olives
6 ounces Parrano cheese, thin 1" slivers (or other hard cheese like Asiago)
4 ounces yellow pepper, diced
1/4 teaspoon black pepper, freshly ground, of course
3/4 teaspoon salt
2 tablespoon fresh basil, slivered
2 1/2 tablespoons extra-virgin olive oil
Instructions
Ideally, have all ingredients cold before starting for fasted preparation.
Cook noodles according to package directions (add plenty of salt to water). Make sure done, as will be firmer when served cold. Drain, toss with 1 tablespoon of the olive oil and tomatoes (juice and all). Set in bowl in fridge to chill. Theyll turn a little red when they soak up the juice. Add the rest of the veggies and cheese. Sprinkle the salt, pepper, basil and remaining olive oil over the top, and then gently stir everything together. Let chill for 1/2 hour before serving.
Also very nice when topped with grilled shrimp, fish, chicken or tempeh.