A traditional and delicious take on linguine.
|1 Pkg||Olivieri® Linguini|
|3 tbsp||(45 mL) Olive oil|
|1 Pkg||Schneiders® all beef salami, sliced|
|2||Cloves garlic, thinly sliced|
|1||Green pepper, sliced|
|1||Red pepper, sliced|
|1||Small red onion, sliced|
|1||(398 mL) Can artichoke hearts, drained and quartered|
|1 cup||(250 mL) Kalamata olives|
|1/2 cup||(125 mL) Basil leaves, roughly chopped|
|3/4 cup||(175 mL) Feta cheese, crumbled|
|1/4 cup||(60 mL) Olive oil|
|1 tbsp||(15 mL) White wine vinegar|
|1 tsp||(5 mL) Dijon mustard|
|1 tsp||(5 mL) Chopped fresh parsley|
|1 tsp||(5 mL) Chopped fresh oregano|
|1 tsp||(5 mL) Honey|
|1/2 tsp||(2 mL) Lemon juice|
|Salt and pepper|
COOK pasta according to package directions. Remove from heat, drain and rinse under cold running water. Toss with 2 tbsp (30 mL) of olive oil, roughly chop and allow to cool.
HEAT remaining olive oil over medium-high heat. Add salami and cook until crispy about 3-5 minutes, remove from pan using a slotted spoon. Add garlic, peppers and onion to the pan and sauté until tender crisp about 2-3 minutes, remove from heat and let cool.
MIX together in a large bowl, cooked pasta, salami, and pepper mixture, artichokes, olives, basil and feta cheese.
WHISK together all of the dressing ingredients in a small bowl. Drizzle over salad. Toss gently to coat. Serve room temperature.
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