I am not used to posting recipes one day after the other. And that is why I should have drafted this post earlier. Especially since this month I was very good at managing my SRC recipe selection. For once I did not procrastinate till the last moment to try a recipe. But that’s the only thing I was good at it this month.
I thought I would have the weekend to complete the writing part of the post- as the making part had been taken care of. But on Saturday, we had a pre-Super Bowl party at home and I got busy with that. And on Sunday, half day was spent hungover and the rest watching the super bowl. I also managed to lose $10 to V, betting on the Patriots to win! I was not happy.
So, as always, even though the intitial planning was great, by the end I was left rushing through another SRC post.
Now this month’s SRC task, like all other month’s, was not easy. TSRI (The Slow Roasted Italian) is a wonderful blog- a combined effort of the writer and the cook, Donna, and Chad, the photographer. Believe me, it was not easy choosing a recipe.
When I was assigned TSRI I just could not stop flipping through all the recipes that are there on the site. Donna has a section dedicated to lighter food too- called On a Lighter side. She also has amazing salad recipes, and features cocktails as well. I was really kicked that she had a lot of chicken recipes since that’s the only meat V likes to eat, with the exception of lamb kebabs.
But it was not a chicken recipe that I tried, though there have been some that have been bookmarked. Also her 7 layer mexican dip is top on my to-try list!
What I did try was a Tomato Feta Pasta Salad. I made it for my friends when I hosted coffee at my place and it was a big hit. Everyone loved it and so did I. The dressing is unlike any other that I have had and I loved that it all came together so quickly, most of the work being done by the food processor.
The only change I made was that I used cherry tomatoes that I broiled in the oven before tossing them in the salad. I never cook too much with capers, but after tasting this dressing I am excited about using it more in my cooking.
I am glad that I am part of the SRC- though I am sure even without it, I would have stumbled on TSRI and tried a recipe from the site, but SRC gave me the nudge to try a recipe now.
Tomato Feta Pasta Salad
- 1/2 pound rotini pasta
- Kosher salt
- Extra Virgin olive oil
- 1 pound ripe tomatoes, medium-diced
- 3/4 cup kalamata olives, pitted and diced
- 1 pound feta cheese, medium-diced
- 6 sun-dried tomatoes in oil, drained and chopped
- 5 sun-dried tomatoes in oil, drained
- 2 tablespoons red wine vinegar
- 6 tablespoons extra virgin olive oil
- 1 garlic clove, diced
- 1 teaspoon capers, drained
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan
- 1 cup packed flat-leaf parsley, chopped
- Cook the pasta in a large pot of boiling salted water. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. (I let it run through a little cold water, to quicken the cooling process.)
- Place the pasta in a bowl and add the tomatoes (you can broil the tomatoes for that extra grilled touch in the pasta salad), olives, feta and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.
- Serve immediately or cover with plastic wrap, refrigerate and serve later.
Check out what the other SRC members have been cooking this month: