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Pasta egg broccoli tomatoes Parmesan cheese hearts basil black olives green olives olive oil garlic balsamic vinegar salt Italian seasoning
Viewed: 35 - Published at: a year agoIngredients
- 16 ounces, weight Dried Bowtie Pasta
- 1 whole Hard Boiled Egg, Chopped Fine
- 1 cup Broccoli, Chopped Small
- 3 whole Roma Tomatoes, Diced
- 2 ounces, weight Parmesan Cheese, Grated
- 2 cups Marinated Artichoke Hearts, Quartered
- 6 leaves Fresh Basil Leaves, Chopped Fine
- 1 cup Black Olives Sliced
- 1 cup Green Olives, Sliced Or Whole
- 1/2 cups Extra Virgin Olive Oil
- 2 whole Fresh Garlic Cloves, Minced
- 1-1/4 teaspoon Balsamic Vinegar
- 2-1/2 teaspoons Salt
- 2 teaspoons Italian Seasoning
Method
- 1. Cook pasta in water with a little olive oil to prevent sticking. Cook until al dente (according to package instructions for al dente). Literally, al dente means "to the tooth", so it should be slightly firm.
- 2. At the same time, you may boil the egg in the pasta water for the 5 minutes it takes to become hard-boiled.
- 3. When the pasta is done, drain it and put it into a large mixing bowl. Take the shell off of the hard boiled egg and chop it finely. Combine the pasta, egg, and all the remaining ingredients in the mixing bowl.
- 4. Mix!
- 5. Refrigerate for at least 30 minutes to chill before serving.
- This works great with a New Orleans style Muffuletta Sandwich. Click on related blog link.
