Photo by Gerard O'Brien.
Ask a chef reveals the secrets of Cinnamon Cafe's
sundried tomato, olive and feta penne salad.
400g penne pasta
3/4 cup kalamata olives, chopped
3/4 cup sundried tomatoes, chopped
1/2 red onion, thinly sliced
1 red capsicum, thinly sliced
150g feta, cubed
a handful of baby spinach, chopped
Dressing:
2 egg yolks
1 Tbsp whole seed mustard
1-2 roasted garlic cloves
2 Tbsp white wine vinegar
about cup olive oil
Cook the pasta according to packet directions, drain and
allow to cool.
Add chopped olives, tomatoes, red onion, feta and spinach.
To make the dressing; in a food processor or using a stick
blender, process egg yolks, vinegar, mustard and garlic.
With the motor running, drizzle in the oil very slowly until
the mayonnaise is thick.
Mix the dressing into the pasta salad.
This recipe was supplied by Louise O'Neill of Cinnamon
Cafe in St Andrew St, Dunedin. It was requested by Camille
Giles of Outram.
If you have enjoyed a dish in an Otago cafe or restaurant
and would like the recipe, write to Ask a Chef, Features,
Otago Daily Times, PO Box 181, Dunedin, or email odt.features@odt.co.nz,
including your name, address and a daytime telephone number,
and we will request it.
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