Monday, July 9, 2007

Roasted Garlic Pasta Salad


8 ounces farfalle pasta (bowtie) cooked and drained
1 cup grape tomatoes cut in half
1 small can sliced black olives
3 green onions sliced
Garnish with 1/2 cup grated cheddar cheese

1/2 cup Italian dressing (I used Ken's Light Caesar)
1 tablespoon mayonnaise (I used light)
2 heads garlic roasted with 1 tablespoon olive oil
Salt and pepper to taste

Boil pasta according to package directions. Drain and cool. Add onions, tomatoes, olives. To roast garlic, slice ends off two heads of garlic. Drizzle with about a tablespoon of olive oil. Wrap in aluminum foil. Bake at 400 degrees for about 20 minutes. When done scrape garlic out of cloves and whisk into dressing ingredients. Add dressing to pasta and toss. Sprinkle cheese on top.

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