This is just a classic on the Midwestern and East Coast table. I especially love it when throwing a party, because it can easily be made in advance and let you focus on cooking a perfect steak.
| Level: | Easy |
| Total: | 25 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound orecchiette pasta
- 2 cups extra-virgin olive oil
- 1 cup red wine vinegar
- 1/2 cup sour cream
- 1 tablespoon fresh oregano leaves, finely chopped
- 2 cloves garlic, grated
- 2 tomatoes, medium diced
- 1 cucumber, medium diced
- 1 small red onion, small diced
- 1 cup fresh basil leaves, torn
- 1/2 cup fresh parsley leaves, roughly chopped
Instructions
- Set up a grill for direct medium-high heat by building the coals evenly on the bottom. Bring a large pot of salted water to a boil. Cook the pasta 2 minutes less than the package directions.
- Meanwhile, whisk together the olive oil, red wine vinegar, sour cream, oregano and garlic in a bowl. Season with salt and pepper. Drain the pasta and, while still hot, add to the bowl with dressing. Mix to combine. It will appear loose, but as it sits, the pasta will soak up all that extra dressing. Add the tomatoes, cucumber and onion. Mix to combine. Garnish with the basil and parsley right before serving. Enjoy.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1481 |
| Total Fat | 116 g |
| Saturated Fat | 18 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 17 g |
| Cholesterol | 17 mg |
| Sodium | 1074 mg |
Reviews
Appreciate all the notes and ratings about the oil/vinegar ratio. I halved the quantity for both, so a half-cup of vinegar to a cup of olive oil. Otherwise I made the recipe as written, and it was delicious. Very fresh and cravable. Perfect for summer.
Delicious! I cooked the pasta 2 min less than the directions called for. I did cut back on the olive oil to 1/2C. The pasta soaked it right up. It could have used a little more oil. I’ll tweek it next time. But it turned out to be so good.
I love Michael Symon and have enjoyed many of his recipes, but this is absolutely inedible. I tried adding extra pasta, extra sour cream, mayo. I even tried to add cheese and bake it. It is way too much oil and way too much vinegar. Wish I would have read the reviews first. I usually do, but its Michael Symon. Probably Food Network’s fault for incorrectly listing the amounts of the ingredients. Soooo bad. Now I’m off to buy something else to feed guests at the BBQ.
love the show but the ingredients are way off on the measurements. Way too much olive oil and the vinegar was overpowering. I had to rinse everything off in a strainer just to try and salvage all of the ingredients I wasted. Even cooked another pound of pasta just to try and even out the strong taste of the vinegar. I added dried cherries as the flavor balance of sweet and acid was non existent.
I just watched Symons Dinners Cooking out where he made this recipe. He didn’t mention amounts but I would guess one half cup vinegar and one cup olive oil. He said it makes a lot.
I made this pasta salad over the weekend for my son-in-laws birthday cookout, and it was a big hit. I read all the reviews and was concern about amount of the oil also. The thing I did different was, I made more pasta than the recipe called for because we had a lot of people coming. And that worked out find, I had no dressing left over. I did put a little more onions and cucumber and tomatoes. I loved it and all our guest loved it. I will be making it again. Thanks Michael
Obviously “2 cups olive oil” is a mistake! Yeesh, wouldn’t anyone know that?! My guess is it was supposed to be “1/2 cup olive oil!”
I hate to pile on but the reviews are spot on, and I even reduced the amount of olive oil and it was still pretty oily and should have cut back more on the vinegar. If you can nail the right ratio for the dressing, then I think this would be good. Unfortunately I wasn’t able to and it got a thumbs down from my family at our father’s day bbq. Bummer. Love this show.
This was way to much olive oil – it just pooled up on the plates and congealed in the bottom of the container when it went in the fridge. The 2nd day for leftover’s we added a little mayo and some spinach to cut the tartness of the vinegar and it was better. Still not something I’d make again.
too much olive oil it was dripping on our plates. The other flavors were very good. Maybe 1/2 cup red wine vinegar and 1 cup olive oil