Mediterranean Wild Rice Pasta With Sun Dried Tomatoes Recipes

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MEDITERRANEAN WILD RICE & PASTA WITH SUN-DRIED TOMATOES



Mediterranean Wild Rice & Pasta With Sun-Dried Tomatoes image

A friend of a friend made this dish at a party and it was so simple, tasty and beautiful. I didn't get the recipe, so I guessed on the proportions and it came out perfect. This is best served at room temperature. Enjoy!

Provided by Frau Noeding

Categories     Rice

Time 28m

Yield 8-10 serving(s)

Number Of Ingredients 13

0.5 (1 lb) box gemelli pasta, cooked al dente
1 (14 ounce) can cooked wild rice, drained
1/2 red bell pepper, diced small
1/2 green bell pepper, diced small
1/2 cup sun-dried tomato, chopped
1/2 cup kalamata olive, sliced
6 -8 scallions, with some greens, chopped
1/2 cup pine nuts, toasted
3 -4 large garlic cloves, minced
salt & pepper
1/2 cup extra virgin olive oil (approx.)
3 tablespoons balsamic vinegar (approx.)
1/4 cup fresh basil, chopped

Steps:

  • Combine first 9 ingredients in a large bowl.
  • Begin to drizzle olive oil and vinegar onto the mixture. Stir to combine. Keep adding oil and vinegar until all ingredients are moistened. Add salt and pepper to taste. Sprinkle on the basil. Refrigerate for a couple of hours. Pull out and stir. If mixture seems dry add a little more oil and/or vinegar to moisten.
  • Serve at room temperature.

MEDITERRANEAN SUMMER TOMATOES



Mediterranean Summer Tomatoes image

Make and share this Mediterranean Summer Tomatoes recipe from Food.com.

Provided by Lavender Lynn

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

5 fresh tomatoes
5 shallots, coarsely chopped
1/2 cup olive oil
1/4 cup balsamic vinegar
1 loaf French bread, for dipping (optional)

Steps:

  • Core and slice the tomatoes, and arrange them in a serving dish.
  • Sprinkle the shallots over the tomatoes.
  • Whisk the olive oil and balsamic vinegar together with a fork, then pour over the tomatoes.
  • Let stand for 5 minutes before serving, or refrigerate, covered, for up to 3 days.
  • Eat with French bread, and dip the bread in the marinade when finished with the tomatoes.

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