 |
| HomeRecipe Articles Links Forum Sign In Register |
|
Categories
Search for RecipesEthnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter
Get the Chef's top picks right in your inbox!
Ask The Chef
Can't find the recipe your looking for? Have a cooking or food preperation question? No problem.Ask The Chef!
Our Friends
|
Home -> On the Side -> Salads
Ingredients (view qty in metric system instead) 16 ounce package frozen, thawed cubed hash browns 1/4 cup olive oil, divided 1/4 cup vegetable oil, divided 8 ounce package uncooked elbow macaroni 1 large clove garlic, peeled and minced 1/4 cup red wine vinegar 1 tsp. Dijon mustard 1/4 tsp. salt 1/4 tsp. pepper 1 cups diced tomatoes 3/4 cup diced red and green bell pepper 1/2 cup diced red onion 1/2 cup sliced black olives 2 tbsp. chopped fresh parsley leaves Directions Preheat oven to 425 degrees. Toss together hash browns, 1/2 of the olive oil and 1/2 of the vegetable oil in a medium bowl. Spread the hash browns in a single layer on a sheet pan. Bake 35 to 40 minutes until golden brown, turning occasionally. Meanwhile, heat a large saucepan of lightly oiled water to a boil. Add macaroni and boil, stirring frequently, until just tender. Drain macaroni and cool under cold, running water. Drain pasta well and transfer to a large bowl. Remove the roasted potatoes from the oven and let cool 10 minutes. Whisk together garlic, red wine vinegar and Dijon in a small bowl. Gradually whisk in remaining olive and vegetable oils. Transfer cooled potatoes to the bowl with the macaroni. Add tomatoes, bell peppers, red onion, olives and parsley. Drizzle the dressing over the salad and toss gently to coat. Cover and refrigerate salad at least 1 hour before serving. Serves 4 to 6. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
Latest Recipes
© 2006 - RecipeQuick.com - Contact Us