Pasta salad

INGREDIENTS GARLIC CONFIT DRESSING 15 garlic cloves 3/4 cup extra virgin olive oil 1 tsp Dijon mustard 1 tsp sweet paprika 2 tbsp red wine vinegar 1 tsp chilli flakes flakey sea salt pepper PASTA SALAD 500 g pasta orchiette 100 g artichoke hearts chopped 100 g green olives pitted and crushed 200 g cherry tomatoes sliced 1/2 cucumber sliced 200 g roasted red peppers sliced 100 g semi sun dried tomatoes 200 g salami sliced 1/2 red onion finely sliced fresh basil sliced 100 g feta crumbled salt and pepper to taste INSTRUCTIONS GARLIC CONFIT DRESSING Preheat the oven to 130 degrees C. Separate all the cloves from the garlic bulbs and place into a heatproof bowl. Cover with boiling water for 5 minutes then drain. The skins will become loose and easy to peel off. Place the garlic cloves into an ovenproof dish and cover with olive oil. It’s important the garlic is fully submerged in olive oil so it does not burn. Roast for 1.5 - 2 hours. There will be a slight bubble in the oil when it cooks. Separate the garlic cloves from the oil. Press the back of a spoon onto the garlic confit cloves until they turn into a paste. Transfer to a bowl with the oil and combine all remaining ingredients. Whisk well until combined. Taste and ensure the dressing is to your liking as it may require more sweetness or acidity. PASTA SALAD Bring a large pot of heavily salted water to the boil. Cook the pasta following the cooking time on the packet. Drain and rinse the pasta under cold water. Allow to slightly cool. Place all ingredients into a large bowl except the feta cheese. Cover with the dressing and mix well. Sprinkle the feta on top and gently mix through. Serve warm or cold. #garlicconfit #shorts #pastasalad