Pasta With Fresh Greens

From Carri

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Half pound pasta (medium shells work great)
2 medium tomatoes diced
1/2 cup oil-packed kalamata olives
1 cup snow pea pods, de-stringed and snapped in half
1 tablespoon olive oil
1-2 cloves garlic, minced
1 T minced fresh oregano
1 T minced fresh basil
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup mayonnaise
2 cups fresh baby salad greens
salt & pepper


  1. Cook pasta al dente and drain.
  2. Saute peas in olive oil until they turn bright green. Add minced garlic and cook one more minute.
  3. In a separate bowl, whisk together olive oil, vinegar, and mayonnaise until smooth. Stir in oregano and basil.
  4. Transfer pasta to a large bowl. Dump in tomatoes, olives, and pea pods with garlic.
  5. Pour olive oil mixture over noodles and mix to coat.
  6. Salt and pepper to taste.
  7. Mix field greens into salad, or serve pasta over the greens.

Goes well with a glass of cab and a grilled T-bone.