Tasty and full of flavor, you will love our version of this classic pasta dish. Whether you take it to an end of summer bbq or whip it up to have with a glass of fruity Pinot Noir in the fall, this is sure to leave you feeling satisfied. Try pairing it with a favorite feta or mozzerella cheese!
Sonoma Harvest Pasta Salad
Serving Size: 8
1 lb Rigatoni Pasta ( or Penne or Spiral )
1 cup drained, chopped oil-packed sun dried tomatoes
1/2 cup kalamata olives, pitted and chopped
4 oz feta, crumbled
1/2 cup Sonoma Harvest Meyer Lemon Extra Virgin Olive Oil
1/4 cup Sonoma Harvest Cabernet Sauvignon Wine Vinegar
2 tbsp. fresh lemon juice
9 fresh basil leaves, torn
4 fresh green onions, chopped
Salt and Pepper to taste
Cook pasta al dente, drain and rinse with cold water. Transfer to large bowl and add tomatoes, olives, and feta. In small bowl, combine olive oil, vinegar, lemon juice, and a pinch of salt and pepper. Toss into pasta mixture. Add basil and green onions, toss well and season with salt and pepper to your taste.