Juan Pagelos’ Marvelous Pasta Salad

1 lb. Spinach and Tomato Rotini cooked and drained (add 1 tb. of olive oil to water)
2 large portabella mushroom tops – parallel slices
1/8 cup of oil (olive or canola)
small can of sliced black olive partially drained
12 oz. jar of green olives with pimento – sliced (you will use about 6 oz. – to your taste)
½ ts. of basil – NOT sweet basil
¼ ts. of oregano
¼ ts. of red pepper
Fresh ground pepper
Touch of salt or no-salt
1 large fresh tomato
Feta cheese
¼ cup white vinegar or white wine vinegar

Heat pan medium and add olive oil. Cook slices of portabella until they are dark – about 3 minutes. Add ground pepper to portabellas while cooking. Be careful not to overcook.

In a large tupperware-like or rubbermaid-like pasta bowl mix black olives (pour a little of liquid into bowl) and green olives (pour a little of the liquid into bowl), and the rotini. Add basil, oregano, and red pepper. Add portabella. Mix, and add some fresh ground pepper. Add ¼ cup of vinegar and some olive oil to taste. Place top on bowl and shake. Taste.

Chill for at least 3 hours. If possible chill over night.

A couple of hours before serving prepare the following:
Special dressing

3 cloves garlic
1 medium size onion
½ cup of white vinegar or white wine vinegar
¼ cup of water
¼ cup of virgin or extra virgin olive oil
½ ts. of basil – NOT sweet basil
¼ ts. of oregano
¼ ts. of red pepper
Fresh ground pepper (quite a bit)
Sun dried tomato (optional – I normally do not use one)
Salt or no-salt to taste

Place 3 cloves of coarsely chopped garlic in blender. Puree Add some vinegar and oil

Next add onion that has been coarsely chopped. Puree (Be prepared to tear up)

Slowly add the remaining vinegar and oil.

Taste to make sure make sure vinegar is not too overpowering. Add water to tame if needed. Liquefy

Add spices/salt. Blend slowly.

Taste again. Add addition spices if necessary

Add small amounts of dressing to pasta mixture and stir in. Taste occasionally. Add to proper consistency. (you should have quite a bit of dressing left over) Take some to the gathering. Add if necessary.

Shake covered bowl.

Chop tomato – coarse – bite size pieces – not too small.

Place tomatoes on top. Do not mix until you are ready

Crumble feta and add to pasta mixture right before serving. Mix tomato and feta into the pasta salad and wala.

September 26, 2000  Pagelos ‘Cipes

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