Monday, August 27, 2012

Tri colored pasta with variegated peddadew peppers, cherry tomatoes & cheese

Today I'll be serving Tri Color Pasta salad with lean ground beef patties for dinner   OR

add some grilled chicken if you like. The more protein the better!

 Salad or side
 1 box tri color pasta
4 T olive oil
1 clove garlic minced
1 T thyme chopped
1/2 lb. Peppadew peppers cut in quarters
1/2 lb. cherry tomatoes
1 T chives, cut
4 small pieces mozzarella cut in half (You can use more if desired)
1 T lemon juice
Salt and pepper to taste
1/2 cup Romano cheese

Boil pasta according to directions.  Do not over cook., drain well and toss with  2 T olive oil,  Allow to cool slightly.

In a small skillet saute' garlic an thyme in 2 T olive oil making sure not to burn garlic

In a small bowl combine remaining oil, chives, tomatoes, mozzarella, lemon juice and cooked garlic and thyme.  Season with salt and pepper

Toss pasta with marinated tomatoes, peppers and mozzarella.  Top with slight amount of cheese.

Let the flavors combine for about 30 minutes or chill in refrigerator to serve as a side. 





  Left over pasta will be lunch tomorrow.  Enjoy!

Happy Baking and Cooking from my kitchen to yours,


M.J.
Post a Comment