- Sun-Dried Tomatoes
- Pitted Kalamata Olives
- Green Onions
- Marinated Artichoke
- Virgin Olive Oil
I’ve got some sun-dried tomatoes packed in oil that I have chopped. I’ve got some pitted kalamata olives that I’ve chopped as well green onions,
parsley these are, some marinated artichoke hearts that, I’m giving a rough chop tune I’ve got some cooked pasta there’s a little wheel shaped but by all means use whatever you got. I’ve got some extra virgin olive oil in here some coarse mustard or whole-grain mustard. I’ve got some crumbled feta salt pepper and lemon that is really it now you really. I mean there is so many different things. you can do with this recipe to change it up it’s completely up to you sometimes, I put in roasted peppers sometimes. I put in monster Arella sometimes. I put in regular tomatoes instead of the sun- dried tomatoes I wanted to just share this with you because it is such a good combination of flavors.
I am just squeezing my lemon in my little jug here, I’ve got olive oil in it and I’m gonna just act actually add this to a little jar and shake it
all together to kind of emulsify everything with mustard, just want to get all the juice out of here and then take out the little pits with my itty- bitty spoon just giving a good grinding of black pepper and a pinch of salt now. I did cook my pasta ahead of time and I just cooked it some salted boiling water for about minutes or until with nice and al dente drained it rinse it under really cold water and then just to stop it from sticking i
drizzled like a teaspoon of olive oil and mix it together. i’m going to just take my lemon juice and olive oil and I’m going to pour it in here. you could just take a fork and whisk it together but I really have been enjoying this little shaking method. I’ve been doing a little bit of mustard lid on. I always take a kitchen towel and wrap it up because if, it explodes it doesn’t go all over me and then just shake it shake it shake it and everything gets blended really. Beautifully and with six no time at all now, I’ve got everything pretty much prepped and ready to go.