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Rosemary Pasta Salad

What you need: 

1 pound pasta, farfalle works well
1/8 cup fresh rosemary, chopped (approximate)
1/2 teaspoon red chili flakes
1 teaspoon garlic
1/2 cup olive oil
1 small jar green olives, chopped
1/4 red onion, diced finely
salt and pepper

What you do: 

Get the pasta going first, drain and set aside when cooked al-dente. While pasta is cooking, over low heat, combine oil, garlic, rosemary, and red chili flakes in a sauce pan, leave for 15 minutes to infuse oil.
Mix together the pasta, infused oil (with the infuses left in), onion and olives in a large bowl. Add salt and pepper to taste (I like lots of pepper), and chill.

Preparation Time: 
30 min
Cooking Time: 
Servings: 
6

SO HOW'D IT GO?

this was good. it was easy to make and my meat eating family thought it was a great side dish. its great with balsamic vinegar and I put green beans, asparagus and mushrooms in it and left out the olives and onions. it was yummy ;)b

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