Chilled Spaghetti Salad With Olives, Tomatoes and Basil

Ingredients

Salad

• 1 lb thin spaghetti
• 1 1/2 cups kalamata olives, coarsely chopped
• 1/2 cup sliced black olives, drained
• 1/2 cup pepperoncini pepper, remove stems and coarsely chopped
• 1/4 cup roasted red pepper, coarsely chopped
• 8 ounces grape tomatoes, halved
• 3/4 cup red onion, finely chopped
• red pepper flakes, to taste (optional)
• 1/2 cup fresh basil, snipped
• freshly grated parmesan cheese or romano cheese

Italian Vinaigrette

• 1 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons garlic, minced
• 1 teaspoon shallot, minced
• 1 teaspoon dried Italian spices, rub between fingers to waken flavors
• 1/4 teaspoon white sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon fresh lemon juice
• 1 cup extra-virgin olive oil

Directions

1. 1

   Salad:.

2. 2

   Cook spaghetti according to directions on box. Rinse in cool water.

3. 3

   Transfer cooked spaghetti into a large bowl. Add 1 1/2 cups of the Italian vinaigrette (recipe directions below.); toss well to coat.

4. 4

   Add the next seven (7) ingredients, toss lightly.

5. 5

   Refrigerate until well chilled (longer the better so that the flavors 'marry').

6. 6

   When ready to serve, toss again lightly; top with snipped fresh basil and grated cheese.

7. 7

   Cook's Tip: Add sliced grilled chicken breast for a main dish.

8. 8

   Italian Vinaigrette:.

9. 9

   In a small mixing bowl whisk together the vinegar, mustard, garlic, shallots, seasonings, sugar, salt, pepper, and lemon juice. While whisking vigorously, drizzle the oil into the vinegar mixture very carefully—slowly at first, then a little faster as the oil is incorporated.

10. 10

    Refrigerate until ready to serve. Makes 1 pint of vinaigrette.