MACARONI SALAD WITH FRESH TOMATOES, FRESH BASIL, AND FETA

Pasta salads often don’t get much respect, and while it’s true there are a lot of soggy and bland pasta salad concoctions, this Macaroni Salad with Fresh Tomatoes, Fresh Basil, and Feta is loaded with flavor. The dressing ingredients are mixed with the tomatoes and basil and allowed to hang out together for a few hours, then about 45 minutes before you want to serve it you cook the macaroni, let it cool a bit, and then mix the dressing into the slightly-warm pasta.

The recipe was inspired by a spaghetti salad I used to love at a local deli, so you could use whole wheat spaghetti if you prefer. If you have fresh tomatoes and basil from the garden, this is a delicious new salad option.

When I was at The Spice House in Chicago I bought some tomato powder (made from dried tomatoes and no added ingredients.) I mixed a couple of teaspoons of this into the dressing to bump up the tomato flavor, and loved the results. If you don’t have the tomato powder, use a tablespoon of double-thick tomato paste that comes in a tube. (You can also cook down regular tomato paste if you don’t have the double thick type.) Mix the Spike Seasoning, black pepper, and tomato powder (or paste) into the vinegar, then whisk in the olive oil. (The first time I made this I did it in a small dish as shown, but the second time I made the salad I got smart and mixed the dressing in the bowl I was going to make the salad in, saving a dish to wash!) Then mix in the chopped tomatoes, sliced green onions, and chopped basil and let the mixture marinate on the counter for an hour or two.

About 45 minutes before you want to serve the salad, cook the macaroni and drain well in a colander. Let macaroni cool about 15 minutes. Then mix the tomato-basil mixture into the slightly warm pasta, season with salt and pepper, and let it sit for about 15 minutes. Right before serving, mix in a generous amount of basil (cut into chiffonade strips), and sprinkle the salad with crumbled feta and serve.

INGREDIENTS:

• 3 T white balsamic vinegar (or use white wine vinegar, but the white balsamic vinegar is a bit milder)
• 1 T double-thick tomato sauce
• 1/2 tsp. Spike Seasoning (optional but recommended)
• a few grinds black pepper (to taste)
• 5 T extra virgin olive oil
• 2 cups chopped fresh tomatoes (cherry tomatoes would be perfect, but I used tomatoes from the garden)
• 1 cup sliced green onion (white and green parts)
• 1/2 cup chopped fresh basil + 1/2 cup basil for basil chiffonade to stir into finished salad (You could probably get by with less basil if you don’t have it in the garden, but I loved this with all the basil flavor.)
• 2 cups  whole wheat or low carb macaroni
• salt and fresh ground black pepper to taste
• 1/2 cup crumbled feta (or more)

DIRECTIONS:

1. In a glass bowl (large enough to hold finished salad) mix together white balsamic vinegar, tomato powder or paste, SPIKE SEASONING, and black pepper.
2. Whisk in olive oil, one tablespoon at a time.
3. Chop tomatoes and basil and slice green onions and add to dressing mixture, stirring to combine.
4. Let ingredients marinate on the counter for an hour or two.
5. ......................................

for full recipes please see : kalynskitchen.com

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