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Cook pasta of choice according to package and strain Make sauce for the salad: Olive oil Red wine vinegar Salt and pepper Honey Dijon Optional but too delish to skip: Pepperoncini brine Pesto Then mix vigorously and toss with the pasta. I add kale after tossing and at the end to avoid it getting too soggy. Please sub out vegetable(s) of choice. Grate Parmesan over the salad, or whatever cheese you like; I'm not your boss. Add in olives, artichoke hearts, pepperoncini and halved salami rounds. Balsamic Reduction: Simmer basalmic oil on medium low until most of the liquid goes away and it becomes thick. Store often. You can add an herb like Rosemary in while simmering for extra flavor (if you're not a degenerate, you can strain to remove the rosemary). Plate the salad then drizzle the basalmic over at the end. [link] [comments] |
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Cook pasta of choice according to package and strain Make sauce for the salad: Olive oil Red wine vinegar Salt and pepper Honey Dijon Optional but too delish to skip: Pepperoncini brine Pesto Then mix vigorously and toss with the pasta. I add kale after tossing and at the end to avoid it getting too soggy. Please sub out vegetable(s) of choice. Grate Parmesan over the salad, or whatever cheese you like; I'm not your boss. Add in olives, artichoke hearts, pepperoncini and halved salami rounds. Balsamic Reduction: Simmer basalmic oil on medium low until most of the liquid goes away and it becomes thick. Store often. You can add an herb like Rosemary in while simmering for extra flavor (if you're not a degenerate, you can strain to remove the rosemary). Plate the salad then drizzle the basalmic over at the end. [link] [comments] |
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