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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is one of the first recipes I created (about 15 or so years ago, now). I drew inspiration from a stuffed chicken recipe I found in Gourmet Magazine as well as a pasta recipe I used to enjoy at Romano's Macaroni Grill. This is very good served at room temperature and is almost like an upscale pasta salad recipe. Can be a meatless main dish or served as a side dish. Ingredients:
1 medium red onion, chopped |
2 tablespoons olive oil |
2 -3 garlic cloves, chopped |
4 1/4 ounces canned chopped black olives |
1/4 cup pine nuts, toasted |
1/2 cup sun-dried tomato, packed in oil, chopped |
1 cup feta cheese, crumbled |
2 tablespoons parmesan cheese, grated |
1 tablespoon fresh marjoram or 1 teaspoon dried marjoram |
16 ounces farfalle pasta, cooked |
Directions:
1. Saute onion and garlic in 1 tablespoon olive oil until softened, approximately 5 minutes. Let cool slightly.
2. Transfer onion mixture to a large bowl and combine remaining ingredients, including 1 tablespoon of olive oil. (Note: I use less than the entire can of chopped black olives, since I am not an olive lover .).
3. Add more olive oil, salt and pepper to taste. Serve warm or cold.
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