Pasta Vinaigrette

This is one of my most requested recipes. It was inspired by a dish from a mid-1980s issue of Bon Appetit magazine, which featured red wine vinegar and arugula. My version is ideal with quiche for brunch or chicken for dinner. If you actually have any leftovers (rare in our family), use it as the basis for a delicious frittata. And, any remaining balsamic dressing makes for a lovely marinade for chicken or steak.

1 lb. thin spaghetti (De Cecco brand is very flavorful)
2 small tomatoes, sliced in wedges (B.C. Hothouse are available throughout the year)
1/3 to 1/2 sliced sweet onion (Walla Walla or Vidalia are best)
1 to 2 cups mixed greens
½ cup balsamic dressing (or more to taste)
Freshly grated Parmesan (optional)

Cook the pasta (according to package directions) in a large pot with ample amounts of salt (1 to 2 tablespoons). Drain thoroughly and toss with the vinaigrette and sweet onion. Add the tomato wedges and mixed greens. Toss. Sprinkle with Parmesan, if desired.

Balsamic Dressing
1 cup extra virgin olive oil
1/3 + 1/8 cup balsamic vinegar
2 large garlic cloves
1 to 1 ¼ teaspoon kosher salt
1 ½ to 1 ¾ teaspoons oregano
Freshly ground black pepper to taste

Combine all ingredients in a food processor.

Note: Be sure to make the dressing ahead, so the garlic has time to mellow.