 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This recipe was published in Southern Living Magazine. Note - this recipe requires advance chill time, which is not included in the times indicated below. Ingredients:
8 ounces fresh mushrooms, sliced |
4 shallots, chopped (about 1/2 cup) |
6 tablespoons olive oil (divided) |
2 tablespoons lemon juice |
3 tablespoons mayonnaise |
1 tablespoon all purpose greek seasoning |
8 ounces penne pasta, cooked |
5 ounces black olives, sliced |
4 ounces diced pimentos (drain can) |
Directions:
1. Heat 2 tbsp olive oil over medium heat in large skillet. Add sliced mushrooms and shallots, and saute over medium high heat for 7 - 8 minutes, or until tender. Remove from heat.
2. In a large bowl, whisk together the remaining 4 tbsp oil, juice, mayonnaise, and seasoning, blending well. Add the pasta and mushroom mixture, the olives, and pimiento. Toss to coat.
3. Cover and chill 8 hours before serving to incorporate flavors throughout.
|
|