Zutaten für Firecracker Pasta Salad
- Cheese Tortellini
- 4 tablespoons olive oil
- Garlic Cloves
- 2 tablespoons red wine vinegar
- 1 cup cherry or grape tomatoes, halved
- Broccoli Florets
- Green Bell Pepper
- Ripe Olives
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated Romano cheese
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Zubereitung von Firecracker Pasta Salad
- Heat 2 tablespoons of olive oil in a small saucepan over medium-high heat.
- Add 2 cloves of minced garlic.
- Cook for 1 minute, or until fragrant. Be careful not to burn the garlic.
- Pour the garlic oil into a large bowl and set aside to cool slightly.
- In a small bowl, whisk together 2 tablespoons of red wine vinegar, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Add the cooled garlic oil to the vinegar mixture and whisk to combine.
- Add 8 ounces of cooked pasta (any shape you prefer), 1 cup of cherry or grape tomatoes (halved), 1 cup of broccoli florets (blanched), 1/2 cup of chopped bell pepper (any color), 1/2 cup of Kalamata olives (halved or sliced), 1/2 cup of grated Parmesan cheese, and 1/4 cup of grated Romano cheese to the large bowl.
- Gently toss everything together until the pasta is evenly coated with the dressing.
- Refrigerate for at least 30 minutes to allow the flavors to meld before serving. Can be served immediately if desired.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
8g
Fat
26g
Carbs
11g
