Pasta Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1481
- Total Fat
- 116
- Saturated Fat
- 18
- Carbohydrates
- 94
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 17
- Cholesterol
- 17
- Sodium
- 1074
- Total: 25 min
- Active: 20 min
Ingredients
Kosher salt and freshly ground black pepper
1 pound orecchiette pasta
2 cups extra-virgin olive oil
1 cup red wine vinegar
1/2 cup sour cream
1 tablespoon fresh oregano leaves, finely chopped
2 cloves garlic, grated
2 tomatoes, medium diced
1 cucumber, medium diced
1 small red onion, small diced
1 cup fresh basil leaves, torn
1/2 cup fresh parsley leaves, roughly chopped
Directions
- Set up a grill for direct medium-high heat by building the coals evenly on the bottom. Bring a large pot of salted water to a boil. Cook the pasta 2 minutes less than the package directions.
- Meanwhile, whisk together the olive oil, red wine vinegar, sour cream, oregano and garlic in a bowl. Season with salt and pepper. Drain the pasta and, while still hot, add to the bowl with dressing. Mix to combine. It will appear loose, but as it sits, the pasta will soak up all that extra dressing. Add the tomatoes, cucumber and onion. Mix to combine. Garnish with the basil and parsley right before serving. Enjoy.