Having enough protein to serve as a modest dinner on its own, this pasta salad is substantial and refreshing. The ingredients are more unusual and occasionally healthier than those in many other macaroni salad recipes. Enjoy! I recently made this in my own kitchen.
| Prep Time: | 15 mins |
| Stand Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- 5 small tomatoes (such as Campari(R))
- 2 tablespoons minced shallots
- 2 cloves garlic, crushed
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons pitted and vertically-sliced Kalamata olives
- 8 large basil leaves, chopped
- ¼ cup extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- salt and freshly ground black pepper to taste
Instructions
- Dice tomatoes, and place in a colander for about 5 minutes to drain.
- Transfer drained tomatoes to a bowl, and gently fold in shallots, garlic, parsley, tarragon, Kalamata olives, and basil.
- Pour olive oil and lemon juice over the vegetables, and stir until combined. Allow mixture to sit for about 30 minutes for the flavors to meld.
Reviews
Absolutely delicious!!! Wow!! Made this to accompany fish (sea bass). It was so good! This could be used as a dip with pita chips or used on top of Bruschetta. Recipe is a keeper for sure!!!
Fantastic! This sauce is a combination of a condiment, a bruschetta and a fresh salsa. Fresh herbs are the stars of this recipe!! Easy to make, fresh taste with versatile uses. Sauce Vierge was wonderful on baked chicken, rice and my favorite on ciabatta parmesan crostini’s!!!