Greek Pasta Salad
8 ounces dry semolina noodles (I used an Italian brand called 'Valdigrano')
1/4 cup olive oil (I used a fancy Spanish brand with low viscosity)
1/8 cup balsamic vinegar (I used Fini brand, which is a bit pricey)
1/8 cup red wine vinegar
1 teaspoon garlic powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoon dried basil
2 teaspoons garlic, minced
cherry tomatoes, halved, to taste (I used Sunburst)
olives, sliced, to taste
1 onion , sliced
olive oil or vegan butter
1. Boil noodles according to package directions. Make sure to stir occasionally so they don't stick to the pot (a hard learned lesson in my kitchen). In a measuring cup, mix the vinegars, olive oil, garlic and spices.
2. Drain noodles. Mix everything together in a plastic bowl that you can put a lid on, and chill in the fridge.
3. Caramelize onion by slowly cooking them in olive oil or vegan butter until browned and sweet. Stir onions into pasta.
I'm not sure if this recipe will tantalize the tastebuds of others. As I typed it out, I was a bit disgusted with myself for enjoying it. BUT, I really liked the variety of textures and the interplay of the sweet tomato and onion with the tangy vinegar and olives. The longer you leave your pasta, the better it tastes. I can eat this for three or four days as a snack between breakfast and lunch. Definitely a good pick-me-up.
Source of recipe: I found a recipe at Allrecipes and made some modifications: http://allrecipes.com/Recipe/Greek-Pasta-Salad-I/Detail.aspx