Marinated Macaroni Salad
Recipe courtesy of California Ripe Olives.
3 tablespoons olive oil
6 cloves garlic, quartered lengthwise
1/3 cup red wine vinegar
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh thyme
1 1/2 teaspoons kosher salt
1/4 to 1/2 teaspoon crushed red pepper flakes
6 cups cooked elbow macaroni pasta
2 cups coarsely chopped roasted red bell peppers
2 cups arugula leaves
1 cup olives, wedged
1 cup (1/4-inch) diced smoked mozzarella
- Preheat oil in a small sauté pan over medium heat. Add garlic, turn heat to low and cook for 4-6 minutes, stirring occasionally, until evenly golden. Remove from heat.
- Allow oil to cool for 3 to 4 minutes, then whisk in red wine vinegar, oregano, thyme, salt and pepper flakes. Set aside.
- In a large mixing bowl, combine pasta, peppers, arugula, olives and smoked mozzarella. Add red wine garlic dressing and toss until evenly coated. Allow to marinate for 30 minutes, then serve cold or at room temperature.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 410; Total Fat: 17g; Saturated Fat: 5g; Total Carbs: 45g; Fiber: 4g; Protein: 18g; Sodium: 946mg.
Recipe and photograph courtesy of California Ripe Olives.