Mediterranean Pasta Salad With Toasted Almond Vinaigrette Food

MEDITERRANEAN PASTA SALAD WITH TOASTED ALMOND VINAIGRETTE

Steps:

• Preheat oven to 350°F. Spread almonds in one layer on ungreased shallow baking pan. Bake for 10-15 minutes, stirring occasionally, until golden. Set aside.
• In small bowl combine lemon juice, water, and parsley. Whisk in olive oil until smooth. Season to taste with salt and black pepper. Set aside.
• Bring salted water to a boil in covered saucepan. Cook pasta according to package directions; drain and set aside.
• In shallow bowl place chicken breasts and ¼ cup lemon juice. Season with salt and black pepper.
• Heat oil in skillet over medium-high heat 1-2 minutes. Add chicken to skillet; cook 4 to 6 minutes turning once until internal temperature reaches 165°F on a food thermometer. Remove chicken; set aside to cool before cutting into bite size pieces.
• In medium bowl combine cooked pasta, onion, tomatoes, spinach, olives and chicken pieces; mix well.
• Pour dressing over salad; toss to combine.
• Garnish with feta cheese, toasted almonds, basil and remaining 2 tablespoons lemon juice.

MEDITERRANEAN PASTA SALAD

Steps:

• 1. Bring a large pot of salted water to a full boil. Add pasta and cook until al dente; drain, rinse immediately with cold water to cool. Drain again and set aside.
• 2. Vinaigrette: Whisk vinegar, mustard, 1 teaspoon salt, and fresh ground pepper in a small bowl. Whisk in enough oil to make a smooth vinaigrette.
• 3. Combine sun-dried tomatoes, basil, red onion, pepperoncini, olives, roasted peppers, artichokes, prosciutto, and Italian Seasoning in a large bowl. Mix in pasta.
• 4. Add vinaigrette to mixture and both cheeses; toss well. Add additional salt and pepper according to your taste.
• 5. Chill. The longer the better.
• Note: If making a day ahead of time, I make a little extra Vinaigrette to add if necessary. Pasta usually soaks up the dressing.
• Enjoy!

TOASTED ALMOND PASTA SALAD

Steps:

• Preheat the oven to 350 degrees F. Spread the almonds on a rimmed baking sheet and bake, tossing occasionally, until golden brown, 8 to 10 minutes.
• Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook as the label directs, then drain and rinse under cold water. Transfer to a serving bowl and toss with the olive oil, parmesan, lemon juice, shallot, thyme, 1 teaspoon salt and about half of the almonds. Season with salt and pepper. Top with the remaining almonds and the red pepper flakes.
• Photograph by Anna Williams

ENDIVE SALAD WITH TOASTED ALMOND VINAIGRETTE

Steps:

• Whisk shallots and vinegar in a medium bowl and season with salt and pepper. Gradually whisk in olive oil. Whisk in almonds. Re-season with salt and pepper. Toss endive in a large bowl with enough dressing to coat.

MEDITERRANEAN TUNA SALAD

Steps:

• Cut cucumber into 3/4-inch chunks (English cucumbers don't need to have the seeds removed). In a large bowl, combine the chopped cucumbers, tuna, Kalamata olives, chopped tomatoes, and olive oil vinaigrette salad dressing. Stir until blended. Serve over lettuce greens or on toasted baguettes.

ORANGE & ALMOND SALAD WITH TARRAGON VINAIGRETTE

Steps:

• Place 1 teaspoons of butter into sauté pan and toast almonds lightly in butter; sprinkle lightly with salt and let cool.
• Place spring mix into lg bowl and top with mushrooms and oranges. Top with cooled almonds.
• Vinaigrette: Place all ingredients into a container with a lid or into a bowl. Shake or
• whisk vigorously. Pour onto salad and serve.

MEDITERRANEAN VINAIGRETTE

Steps:

• Whisk together lemon juice, garlic clove, rosemary, red pepper flakes, and salt.
• Add olive oil in a slow stream, whisking until blended.