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Mediterranean Pasta Plate

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This recipe can be easily doubled. The Sun-dried Tomato sauce is very bold. Check out the recipe variations to see how to make it mellow.

Ingredients

  • 5 oz whole wheat pasta (I used Gobetti)
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, diced
  • 3 oz crumbled feta cheese
  • 8 black olives, sliced

Sun-dried tomato sauce

  • 5 sun dried tomato halves (~1/4 cup)
  • 2 garlic cloves
  • 1/4 cup orange juice
  • 2 TBS red wine vinegar
  • 2 TBS olive oil
  • 1 TBS water
  • 1/4 tsp stone ground mustard
  • 1/4 tsp dried oregano
  • 1/4 tsp salt

Instructions

  1. Cook pasta according to package directions.
  2. Toss with veggies and cheese.

Sun-dried Tomato Sauce

  1. Combine sun-dried tomatoes with orange juice and let sit 20-30 minutes. (I do this while the pasta is cooking.)
  2. In a mini food processor, combine the tomato and orange juice mixture with the rest of the ingredients. Process until smooth.
  3. Drizzle sauce over pasta a veggies. Serve immediately.

Notes

The sauce can be doubled and frozen for later use. The pasta will absorb the liquid, and should not be stored with the sauce.

Find it online: https://www.alisonsallspice.com/mediterranean-pasta-plate/