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A Quick Spring "Salad"

Most of you know I make fun of Sonny’s “salad bar” as the only thing I’ve ever seen on it is Iceberg lettucs and a bunch of “salads” made with mayonnaise (which we know has never been my favorite).

So it may come as a surprise to you that I’m telling you to make a pasta salad, but I have to say, this used up a lot of things in my fridge that needed to be used up and it’s quite fresh and bright!
Pasta Salad with Roasted Tomato, Salami & Feta:
I made a 1/2 box of shell pasta according to the package and roasted a pint of cherry tomatoes by coating them in olive oil, sea salt and pepper and putting them in a 450 degree oven for 25 minutes.
In the bottom of a medium bowl I mixed 2 T olive oil, 1T balsamic vineagar, 1t of horseradish mustard, 1T of red wine vinegar and oil, 1t of crushed red pepper flakes, salt and pepper. I also julienned some fresh basil as well.
After I mixed the dressing, I tossed in the pasta, tomatoes and about 3 oz of feta and about 1/2 cup of chopped salami. It’s a nice side dish and it got us out of a rut while making use of a few things in the fridge and the pantry that otherwise would have gone bad!