Tuesday, February 1, 2011

Pantry Pasta Salad

So, I had about 3/4 a box of farfalle left and I needed to make lunch for tomorrow. This is what happened next.


3/4 box of farfalle (or, you know, a whole box like a normal person)
2 tbsp. minced onion
8 chopped green olives w/ pimento
4 chopped pepperocini
1/4 c. capers
8 chopped sun-dried tomatos (reserving the preserving oil for dressing)
2 c. shredded cabbage

1/4 c. white balsamic vinegar
1/4 c. olive oil
reserved sun-dried tomato oil
1 tsp. basil
sea salt
freshly cracked pepper

Directions really aren't necessary. Just cook the pasta and mix everything together. I sprinkled mine with some shaved pecorino romano cheese. You now know what I'm having for lunch tomorrow.

Calories: 230/serving (makes 8 servings)

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