Rated 5.0 stars by 1 users
Salad
American
6 - 8 servings
45 minutes
15 minutes
1 Melissa’s Perfect Sweet Onion, sliced (about 1 cup)
2 large carrots, trimmed and halved lengthwise
2 tablespoons extra-virgin olive oil
Melissa’s Hatch Pepper Seasoning, to taste
Freshly ground pepper, to taste
1 pound small elbow macaroni, cooked, drained, and rinsed with cold water
2 Melissa’s Hatch Peppers, roasted, peeled, stemmed, seeded, and chopped
1 pint cherry or pear tomatoes, halved
3 Melissa’s Mini Cucumbers, trimmed, quartered lengthwise, and chopped
2 (6½-ounce) jars marinated artichoke hearts, drained
1 small can black olives, drained
2 (3-ounce) packages Melissa’s Pine Nuts, toasted
½ cup raisins
Juice of ½ Melissa’s Seedless Lemon
1 tablespoon smoked paprika
½ cup crumbled feta cheese
1¼ cups Italian dressing
Preheat a grill to medium-high.
Brush the onion and carrots with olive oil and sprinkle with Hatch Pepper Seasoning and ground pepper. Grill until grill marks form and carrots are still crisp. Cool completely and chop.
In a large bowl, combine the macaroni, Hatch Peppers, tomatoes, cucumbers, artichokes, olives, pine nuts, raisins, lemon juice, and paprika. Toss to mix.
Stir in the onion and carrots. Add the feta and dressing. Toss again and adjust seasonings as needed.
Serve immediately or refrigerate for up to 5 days.
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