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Spanish Pasta Salad with Roasted Red Pepper Tapenade

2-cups penne pasta, cooked according to directions
10-sundried tomatoes
1/2-cup roasted red pepper tapenade (recipe below)
2-tbsp balsamic vinegar
2-6oz jars of marinated artichoke hearts, drained, reserving 2-tbsp marinade
1-package baby spinach
6-oz dry-cured chorizo sausage, thinly sliced
1/4-cup freshly grated Parmesan cheese
Olive oil
Salt & pepper

Re-hydrate the sun-dried tomatoes according to package directions
Drain, reserving 2 tbsp tomato soaking water; slice tomatoes thinly.
In a large bowl, whisk together tapenade, vinegar and tomato water
Whisk in artichoke marinade
Drain pasta well; toss with dressing and let cool to room temperature
Add spinach, tomatoes, chorizo and artichoke hearts; toss well
Garnish with cheese and drizzle with a little olive oil
Season to taste with salt and pepper


Roasted Red Pepper Tapenade

1-16 to 18-ounce jar roasted red peppers, drained
1/4-cup parsley leaves, a couple of handfuls
1/4-cup black oil-cured olives, 20 olives
2-tbsp capers, drained

Place roasted red peppers in a food processor with parsley
Place a few olives at a time under the flat of a knife and whack with the heal of your hand
Discard olive pits
Add olives to the food processor
Drain a few spoonfuls of capers and add to processor
Pulse the processor and grind into a paste
Transfer to a small dish