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Sunday, May 1, 2011
Recipes and cooking are more my sister Kelly's purview than mine. My daughter Trish is also a fan of cooking and trying new recipes. Last week, however, I saw the title recipe in the Dallas News and it sounded like a winner to my taste buds.
It did not disappoint. In fact, Trish made it for the second time this morning before she left for work. I'm sharing it because it's not only yummy, but also easy and not too shabby on the health charts.
4 cups assorted grape and cherry tomatoes, halved or quartered, depending on size
2 cloves of garlic, peeled and finely minced
3/4 cup red onion, peeled and chopped very fine
12 large basil leaves, washed, dried and finely chopped (about 1/3 cup when chopped)
1 1/2 tablespoons finely chopped fresh oregano leaves
1 1/2 finely chopped fresh rosemary leaves
Fine sea salt and freshly ground black pepper to taste
2/3 cup olive oil
Juice from 1/2 lemon, strained
1 pound bowtie or fusilli pasta
1/2 cup crumbled feta cheese
1 1/2 to 2 cups chopped rotisserie chicken (optional) We love it both with and without!
Place the tomatoes, garlic, onion, herbs, SALT, pepper, olive oil and lemon juice in a large bowl. Stir to combine (may be left at room temperature for several hours before combining with pasta).
Boil the pasta in salted water according to package directions. Drain the cooked pasta and combine it with the tomato mixture. The salad may be prepared to this point several hours before serving and kept at room temperature, loosely covered. When ready to serve, toss with feta and chicken, if using.
Note: It's important to chop the onion very fine and to mince the garlic so that they integrate or meld with the other flavors.
It's great! I just finished a serving for lunch an hour ago.