Wednesday, September 2, 2009

Back Home....and a Recipe.

After spending
the summer
in Nebraska.

Micah and I
are back home
in Montana.

I wanted to cook
a yummy dinner
for our first night back.

So I made...

Hot-Sauce Grilled Chicken
Sauteed Green Beans
Mediterranean Pasta Salad.

It all turned out
so delicious.

And this
Pasta Salad recipe
is now one of
my favorites.

Mediterranean Pasta Salad
serves 2

1/2 lb. Penne pasta
4 cherry tomatoes (quartered)
1/8 cup chopped red bell pepper
2 tbsp chopped peppercinis
slivered red onion (how ever much you like)
1 tbsp basil
cheese (either Feta or Parmesan)
1/8 cup red wine vinegar
1/2 tbsp stone-ground mustard
1/4 cup olive oil
1 clove garlic
1 tbsp sugar
salt and pepper

Mix the crushed garlic and the red wine vinegar together and let it set while you prepare the rest.

Cook the penne then toss with a little olive oil (so that the noodles wont stick together). Then let cool.

Add the mustard and sugar to the vinegar mixture and combine. Slowly drizzle in olive oil, whisking consistently.

Toss all together and chill for 30 minutes.

Recipe adapted from a food blog.
And for the life of me,
I can't remember what blog it was.

Posted 1 Year Ago: "Celebrating the 4th"

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