A friend, Ethan, asked me for this recipe the other day for a Thanksgiving potluck. So Ethan, this one is for you. It also gave me the idea of doing a series on easy party food since it's holiday season!
The first of the series is this pasta salad dish that do not need to be served hot so it's a great one for pot luck or parties, and it's vegetarian. This also taste great as leftovers for when you get the munchies the next day! This recipe is inspired by a similar Jamie Oliver recipe. (He is really one of my idols!)
Pasta Salad with Tomatoes, Olives & Arugula (serves 4 or many more if served with other dishes, cooking time 15 minutes)
Ingredients:
1 pack of Spaghetti
4/5 fresh tomatoes (I like to use heirloom tomatoes when they are in season)
1 handful of black and green olives (get ones without the pits so they are easy to chop up)
2 handfuls of arugula
2 handfuls of basil
1 tsp of fresh/dried oregano
1 handful of grated Parmigiano Reggiano
6 tbs extra virgin olive oil
2 tbs balsamic vinegar
- Feel free to vary the tomatoes, olives and arugula measurements based on how much you like each of these ingredients
- Cook the spaghetti as per instructions on the package (typically take around 10 minutes)
- While the spaghetti is cooking, chop the tomatoes and olives into bite size pieces and julienne the basil (put one leaf on top of another and cut thinly lengthwise)
- Mix all of the above ingredients and the oregano in a large bowl with the olive oil and balsamic vinegar. Season with salt & pepper to taste.
- Once the spaghetti is cooked, let it cool for a bit then add gradually to the large bowl with the rest of the ingredients. Make sure to fold the spaghetti into the other ingredients to even out the taste distribution.
- Last but not least add the arugula and parmigiano reggiano.
- That's it really!
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