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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Field editor Sue Gronholz of Beaver Dam, Wisconsin likes to use home-grown herbs in her recipes. Notes Sue, âMarjoram, which I think is under-used, gets well-deserved attention in this fresh-tasting salad.â Ingredients:
1 package (12 ounces) spiral pasta |
3 plum tomatoes, seeded and chopped |
1 medium green pepper, chopped |
1 small onion, thinly sliced |
1 can (2-1/4 ounces) sliced ripe olives, drained |
marjoram vinaigrette: |
3 tablespoons white wine vinegar |
2 tablespoons honey |
1 tablespoon minced fresh marjoram or 1 teaspoon dried marjoram |
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil |
1 teaspoon dijon mustard |
3/4 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup olive oil |
Directions:
1. Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, green pepper, onion and olives.
2. In a small bowl, combine the vinegar, honey, marjoram, basil, mustard, salt and pepper. Gradually whisk in oil. Pour over pasta mixture and toss to coat. Cover and refrigerate until serving. Yield: 12 servings.
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