This recipe goes with Mediterranean Antipasto Salad Platter
Southern Living SEPTEMBER 2005
Process first 9 ingredients in a food processor until smooth, stopping to scrape down sides. Cover vinaigrette, and chill 2 hours.
Cook pasta according to package directions. Rinse with cold water; drain. Toss cooked pasta with vinaigrette.
Mediterranean Antipasto Salad Platter: Prepare an additional recipe of the vinaigrette for Mediterranean Pasta Salad; do not add pasta. Marinate cooked green beans, pitted kalamata olives, and grape tomato halves in the vinaigrette 30 minutes; drain. Serve marinated items on a large platter with Mediterranean Pasta Salad, canned tuna, quartered hard-cooked eggs, drained capers, and red onions.
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