Mediterranean Pasta Salad With Olives And Capers Recipe - Cooking Index
Mediterranean Pasta Salad With Olives And Capers Recipe - Cooking Index
Mary deMuth of Rowlett, Texas, writes: "Because my husband is in a graduate program, we've been able to meet people from all over the world. It has been a great experience for our three children — and a chance for me to add to my recipe collection. We frequently have other students over for dinner, so I'm always learning new dishes. Next year our family will be moving to southern France, and we're very excited about the food we'll have there. We hope to make many new friends who will share their Provençal specialties. "
Courses: Salads| 1/4 cup | 59ml | Extra-virgin olive oil |
| 2 tablespoons | 30ml | Tomato paste |
| 2 tablespoons | 30ml | Balsamic vinegar |
| 2 | Garlic cloves - minced | |
| 3 cups | 187g / 6.6oz | Diced seeded plum tomatoes |
| 2 cups | 292g / 10oz | Chopped fresh fennel - (abt 1 med bulb) |
| 1 cup | 146g / 5.1oz | Chopped fresh basil |
| 6 | Green onions - chopped | |
| 1/2 cup | 73g / 2.6oz | Chopped pitted Kalamata olives |
| 1/4 cup | 59ml | Drained capers |
| 16 oz | 454g | Penne pasta |
Whisk olive oil, tomato paste, vinegar, and garlic in small bowl to blend. Season dressing with salt and pepper.
Combine tomatoes, fennel, basil, onions, olives, and capers in large bowl. Sprinkle with salt and pepper. Let tomato mixture stand at least 30 minutes and up to 2 hours, tossing occasionally.
Cook penne in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to large bowl. Pour dressing over and toss to coat. Add tomato mixture and toss to blend.
This recipe yields 12 servings.
Source:
Bon Appetit, July 2003
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